In large heavy pan, lightly brown beef, onion and mushrooms in oil.

Add tomatoes, paste, water, parsley, salt, Splenda, garlic powder, 1/2 teaspoon black pepper, and Italian seasoning; simmer uncovered, stirring occasionally, about 30 minutes.

Meanwhile cook noodles as directed; drain.

Stir eggs and 1/2 teaspoon black pepper into ricotta until smooth; set aside.

Preheat oven to 350F.

In 13x9x2" baking pan, spread about 1 cup sauce.

Then alternate layers of pasta, sauce, ricotta, mozzarella, and Parmesan, ending with sauce, mozzarella, and Parmesan.

Cover tightly with plastic wrap, then with foil.

Bake for 40 to 50 minutes until hot and bubbling.

Allow to stand for 15 minutes; cut into squares to serve.

Per Serving: 409 Calories; 25g Fat (54.3% calories from fat); 23g Protein; 25g Carbohydrate; 14g Dietary Fiber; 105mg Cholesterol; 902mg Sodium.