In a Dutch oven over medium heat, break up sausage with spoon until crumbly, add onions and minced garlic, and cook until meat is slightly golden and onions are tender.
Add tomatoes, paste, water, parsley, oregano, basil salt, sugar, garlic powder and pepper. Simmer, uncovered, stirring occasionally, about 30 minutes.
Meanwhile, cook lasagna as directed; drain. In a 13x9x2” baking pan, spread about one cup of sauce. Then alternate layers of lasagna, sauce, ricotta, mozzarella and Parmesan cheese, ending with sauce, mozzarella and Parmesan. Bake at 350° for about 45 to 50 minutes.