Cook lasagna noodles according to package directions, using shortest cooking time. Drain and rinse with cold water; set aside.

For sauce, in a large skillet cook sausage and onion over medium heat until sausage is brown, breaking up sausage into uniform pieces. Drain if necessary. Add tomatoes, tomato paste, water, ¼ cup parsley, garlic, basil, salt, oregano, rosemary, black pepper and crushed red pepper. Bring to a boil; reduce heat. Simmer, covered, 20 minutes.

Meanwhile, in a medium bowl combine eggs, ricotta, ½ cup Parmesan and remaining ¼ cup parsley.

Spread 1 cup of the tomato mixture in the bottom of a 9-by-13-inch baking dish. Arrange 3 of the cooked noodles over the sauce. Top with one-third of the ricotta mixture, one-fourth of the mozzarella and 1⅓ cups of the sauce. Repeat twice. Top with remaining noodles, sauce, mozzarella and remaining ¼ cup Parmesan. Cover tightly with foil.

To serve tonight, preheat oven to 350°. Bake, covered, for 40 minutes. Uncover and bake about 20 minutes more or until cheese begins to brown. Remove from oven; cool 15 minutes before serving.

To freeze for later, wrap foil-covered lasagna securely with plastic wrap. Label and freeze up to 3 months. Thaw in refrigerator for 36 to 48 hours. Remove plastic wrap, leaving foil on dish. Bake, covered, in a 350° oven for 1 to 1½ hours. Uncover and bake about 20 to 30 minutes more or until cheese begins to brown. Remove from oven; cool 15 minutes before serving.