Heat up a skillet to medium/high heat. Add ground beef, garlic, basil, and oregano and break up meat & mix everything together.
When meat is cooked through, add in tomato sauce & stir. Simmer for a few minutes.
While meat mixture is simmering, mix together the ricotta cheese, whisked eggs, & dried parsley.
Get out a clear baking pan (mine was 7×11 I believe) and put some of the meat mixture on the bottom of the pan to prevent the almond flour lasagna sheets from burning.
Lay some lasagna sheets across the top of the meat (you may need to cut them so they fit across the pan)
Add in the ricotta cheese mixture as the next layer.
Lay more lasagna sheets on top of the cheese. Then add another meat layer and continue this process until there is no more meat/cheese/lasagna sheets
Add a thin layer of shredded mozzarella across the top (I didn’t specify the amount- just use enough to cover the top of the lasagna sheets)
Bake for 20-25 minutes
Sit for 5 minutes to let rest/settle before cutting into it