Preheat the oven to 350 degrees.
Mix the ricotta, eggs, basil, oregano, garlic powder and half of the parmesan in a bowl.
In a 9x11 pan spread about a 1/2 cup of tomato sauce into a thin layer.
Add three and a half lasagna noodles to cover the bottom of the pan leaving room for them to expand. Spread a third of the ricotta mixture on top and sprinkle with some the shredded cheese. Then top with a thicker layer of tomato sauce.
Repeat the layers three times. On the last layer of sauce top with the remaining cheese including the other half of the parmesan. Sprinkle with additional dried basil, garlic salt and oregano.
Carefully pour the 1/4 cup of water around the edge of the pan.
Bake for 45-50 minutes until the cheese is golden. Allow to sit outside the oven for 15 minutes before serving.