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Start off with dicing the onion. Finely chop the four cloves of garlic and set them aside. Chop up the fresh basil and the parsley if you want parsley into the Italian lasagna. Crack the eggs in a bowl and add in about 1/4th of the cheese.
Season with pepper and salt and whisk well. Pre-heat your oven to a temperature of 200 degrees Celsius or 400 Fahrenheit.
Take a skillet, add in some olive oil and put it on a medium low fire. When the oil is hot enough add in the diced onions and sauté for about 5 minutes (or when tender) on medium low fire.
Add in the minced beef with the chopped garlic and occasionally stir for about 10 minutes or when the beef is no longer pink but brown. Add in the two cans of diced tomatoes and add in some salt and pepper to taste, stir until blended.
Take the skillet off the fire. Grease a 13 by a 9-inch baking dish with a stick of butter, this will prevent the lasagna from sticking to the baking dish later on! Arrange lasagna sheets so that they cover the bottom part of the baking dish.
Add in a layer of Italian lasagna sauce along with half of the whisked eggs and cheese. Repeat for the next layer too. The composition should be lasagna sheet, sauce, lasagna sheet, sauce. Make sure you are not adding a sheet of lasagna to the top of the baking dish.
If you do so, you can risk that the Italian lasagna will have a burned top part. Although the Italian lasagna sauce is time-consuming and labour intensive, it's well worth the extra effort.
If you want you can make the sauce beforehand so that you can cook a homemade lasagna in about 50 minutes, instead of 95 minutes!
Put the baking dish into the preheated oven for about 45 minutes. Depending on the type of oven you have you should check if the dish isn't going to burn. The Italian lasagna will be ready in about 45 minutes. Enjoy!