Cook lasagna noodles to al dente. (Approx. 10 min in simmering water.)
Drain cooked noodles in a colander and toss with olive oil to keep from sticking.
Heat 2 Tbls. of olive oil in a saute pan, add onions. Cook 4-5 min.
Add 3-4 cloves of garlic and cook another 2 minutes.
Add crumbled Italian sausage and cook until no longer pink.
Add jar of spaghetti sauce and can of tomatoes and cook until hot.
In a bowl, combine eggs, ricotta cheese, basil and salt and pepper and stir to combine.
In a large lasagna pan (I used a 10x15 pan) place a thin layer of tomato sauce on the bottom of the pan. Then add a layer of lasagna noodles. Add half the ricotta mixture and spread evenly to cover the noodles. Add half the sauce over the ricotta. Sprinkle 2 C of shredded cheese over the sauce. Repeat the layers again.
Place tin foil over the pan and bake in a 350 degree F oven for 45 minutes. Remove foil and bake for another 15 minutes.
Serve half to your family and share half with a neighbor.
Recipe by LoveFeast Table at http://lovefeasttable.com/blog/lovebomb-lasagna-style/