In a frypan over medium heat brown beef mince, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
Preheat oven to 190 degrees C.
Bring a large saucepan of lightly salted water to a boil. Add lasagna sheets and cook for 5 to 8 minutes, or until al dente; drain. Lay lasagna sheets flat on towels, and blot dry.
In a medium bowl mix together eggs, ricotta, 1/2 cup parmesan cheese, parsley and 1 teaspoon salt.
Layer 4 lasagna sheets in the bottom of a 20x30cm baking dish. Cover with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and then 1/3 of the sauce. Repeat. Top with remaining lasagna sheets and sauce. Sprinkle additional parmesan cheese over the top.
Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.