Heat a large stockpot on low heat, add in a drizzle of oil and minced fresh garlic. Simmer for 1-2 minutes, add in chopped yellow onion.

Mix in ground pork sausage, breaking it up as you add it. If you have sausages in casing, remove the casings and crumble the meat into the pot. Stir all together and raise heat to medium.

When the sausage begins to brown, add in the tomato sauce. Season with garlic powder, oregano, salt, pepper, basil, and parsley. Stir to combine well. Raise heat to high and cover. Once boiling, lower heat to low and cook for 20 minutes.

Boil water in a saucepan for pasta. Add a pinch of salt and drizzle of olive oil for flavor. Drain and set aside.

In a large dutch oven (or similar type of deep baking dish), start to layer in ingredients by starting with 1 ladle full of sauce, followed by a layer of pasta. Sprinkle 1 tsp of parmesan and 2 tbsp of mozzarella evenly. Scatter 2 tbsp of ricotta on pasta, but do not spread it - creating pockets of ricotta.

Repeat process of layering until it reaches the top of the baking dish. End of the last layer with sauce and all three cheeses. Bake at 350 covered for 20 minutes or when sauce and cheese is melted and bubbly.

To reheat: heat in oven at 350 for 20 minutes, covered. Add in extra sauce as needed.