Brown the beef mince in a saucepan without oil until it is cooked and crumbly.
Preheat oven to 190 degrees C. Grease a rectangular baking dish (it should fit three or four lasagne sheets slightly overlapping each other).
Whisk the eggs and mix with ricotta, half the mozzarella and the parmesan cheese.
Pour enough of the pasta sauce into the dish to cover the bottom. Cover with three or four lasagne sheets depending on the size of the dish. Spread 1/3 of the ricotta mixture on top of them, then 1/2 of the mince. Sprinkle with half of the remaining mozzarella and pour 1 cup of the pasta sauce over it.
Place a second layer of lasagne sheets on top, spread 1/3 of the ricotta mixture over them and pour 1-2 cups of the pasta sauce on top.
Add a third layer of lasagne sheets on top and brush with the rest of the ricotta mixture. Spread the rest of the minced meat on top and pour another 1-2 cups of the pasta sauce over it.
When placing the top layer of 3 or 4 lasagne sheets, pour the rest of the tomato sauce over it and sprinkle with the remaining mozzarella.
Tightly cover with aluminium foil and bake in the preheated oven for 50-60 minutes. Remove the foil and bake for another 5-10 minutes.