Put meat into a large saucepan and crumble while browning. While meat is browning put 2 - 4 cups of water on stove to boil. After meat is browned, put into colander in sink and drain. Pour BOILING water over meat and drain well.
Put tomatoes, garlic, salt, and tomato paste into the saucepan. Add meat after it is drained. Simmer for 30 minutes, stirring occasionally.
Cook the noodles as directed on package.
While noodles are cooking, combine ricotta, parmesan, parsley flakes, beaten eggs, salt and pepper.
Spread a thin layer of sauce on bottom of pan. Place half the noodles into a 13x9x2 pan that was sprayed with cooking spray. Spread 1/2 the ricotta mixture over noodles. Cover with 1/2 mozzarella. Spread 1/2 sauce over the mozzarella. Cover with another layer of noodles. Spread 1/2 ricotta mixture over noodles, cover with mozzarella (leaving enough to cover top when done) and spread with more sauce. Top with remaining mozzarella.
Cover and refrigerate or bake uncovered at 375 degrees F for about 30 minutes. Let stand for 10 minutes before cutting.