Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In large frypan over medium-high heat cook the mince until brown then drain. In small saucepan heat spaghetti sauce.
In a medium bowl stir together ricotta, grated cheese, egg, basil and garlic.
Coat the bottom of a baking dish with a thin layer of spaghetti sauce. Place 3 or 4 lasagne sheets with the edges overlapping over sauce. Spread half of ricotta mixture over pasta. Cover ricotta with half of the mince, half of pepperoni slices and 1/4 of mozzarella cheese.
Repeat sauce, noodle, ricotta, meat and cheese layers. Layer sauce and noodles again then pour the remaining sauce over all being sure to cover the edges. Top with remaining mozzarella.
Cover the baking dish with foil then pierce foil 3 or 4 times with fork to ventilate. Bake for 45 minutes then remove foil and bake 15 minutes more to brown the top. Let stand 10 minutes before serving.