Lasagna:

Preheat oven to 375°F.

Place ricotta, mozzarella, and parsley in a large mixing bowl; combine. Taste, and add salt and pepper as desired; cheese will contain salt. Whisk together eggs and fold into cheese mixture.

Lightly oil a 9x13-inch baking dish; spread with a scant cup of marinara sauce. Add 1 layer of lasagna noodles, overlapping slightly (cut to fit if necessary.) Dot with half the cheese mixture, using a fork or spatula to distribute evenly; take care and do not tear noodles. Cover with a scant cup of marinara sauce, and then add another layer of lasagna noodles, the remaining cheese mixture, and another scant cup of marinara sauce. Top with a final layer of lasagna noodles and cover with remaining marinara sauce. Sprinkle with Parmesan cheese, transfer to oven and bake, uncovered, until browned and bubbly, about 30 minutes. Remove from oven and allow to stand for 15 minutes before serving; cheese will set slightly.

Sauce: 

Lightly crush tomatoes, discarding any skin and tough cores. Place in a blender or food processor and purée. Heat olive oil in a large heavy saucepan over medium heat; coarsely chop 2 cloves of garlic and add to oil. Sauté until fragrant, about 2 minutes; do not brown. Add tomato purée, parsley, basil, and salt and pepper; finely mince remaining garlic and add to sauce. Taste; if too acidic, add sugar if desired. Add hot pepper and bring to a boil; reduce heat, cover, and simmer, stirring occasionally, until sauce thickens slightly, 1½ to 2 hours. If used, remove and discard whole pepper before serving.

Note: This makes about 2 quarts of sauce; what you don't use can be frozen for up to 6 months.