Brown the meat over medium heat in a large skillet, then drain. Stir in spaghetti sauce, set aside. Lightly whip eggs in a small bowl, then add basil and ½ of the Parmesan cheese, stir together, set aside. Place 1½ cups of meat sauce and spread evenly on the bottom of a 9x13x2 inch pan, cover with four uncooked lasagna noodles placed side by side, slightly overlapping noodles. Layer ½ of the cheese mixture on top of noodles. Repeat one more layer of 1½ cups of sauce, four noodles, ½ of the ricotta cheese mixture Spread each layer evenly. Top with four noodles and the remaining sauce. Sprinkle with mozzarella and Parmesan cheese. Preheat the oven to 375°F. Wrap lasagna tightly with plastic wrap, then wrap tightly in foil. Bake for 45-50 minutes or until the noodles are fork tender. Let stand five minutes before cutting. Makes 8-12 servings.