In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30-45 minutes, stirring occasionally.

Preheat oven to 375°F. Bring a large pot of slightly salted water to a boil. Add lasagna noodles and cook for 5-8 minutes, or until al dente; drain. Lay noodles flat on towels and blot dry.

In a medium bowl mix together eggs, ricotta, parmesan cheese, parsley and 1 teaspoon salt.

Layer 1/3 of noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mix, 1/2 of mozzarella cheese and 1/3 of source. Repeat. Top with remaining noodles and sauce. Sprinkle additional parmesan cheese over the top.

Bake in preheated oven for 20 minutes uncovered, then 60 minutes covered loosely, then rest for 10 minutes outside oven.