Brown Italian sausage in a large skillet over medium heat; drain off any excess fat.

Add minced garlic, whole basil, and salt to the skillet with the sausage.

Stir in canned tomatoes and tomato paste.

Simmer the sauce, uncovered, for 30 minutes, stirring occasionally.

Cook lasagna noodles according to package directions until tender; drain and rinse.

In a large bowl, combine ricotta cheese, parsley flakes, Italian seasoning, beaten eggs, salt, and pepper.

Preheat oven to 375°F (190°C).

Spread half of the lasagna noodles in a 13 x 9 x 2-inch baking dish.

Spread half of the ricotta cheese mixture over the noodles.

Add half of the mozzarella cheese slices on top of the ricotta.

Spoon half of the meat sauce over the mozzarella cheese.

Repeat the layers with the remaining noodles, ricotta cheese mixture, mozzarella cheese, and meat sauce.

Bake in the preheated oven for about 30 minutes, or until bubbly and golden brown.

Let the lasagna stand for 10 minutes before cutting into squares and serving.