Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and set aside.
In a microwave-safe bowl combine 8 ounces cream cheese, 2 cups shredded mozzarella, and 1/2 cup parmesan. Microwave in 30-second intervals, stirring between, until mostly melted and smooth.
Whisk the 3 large eggs into the melted cheese mixture until a smooth batter forms.
Spread the batter evenly onto the prepared parchment-lined sheet and bake for 15 minutes, until edges are set and slightly firm. Remove and let cool.
While the cheese sheets bake, heat a non-stick skillet over medium heat with 1–2 teaspoons oil. Sauté the chopped onion and minced garlic for about 5 minutes until softened.
Add the 1 pound ground beef to the skillet and cook about 3 minutes, breaking it up, then stir in 3/4 cup marinara sauce and simmer another 5 minutes. Remove from heat.
Slice the cooled cheese sheet into six even pieces to make lasagna "noodles." Line the bottom of an 8 x 8-inch pan (foil-lined if desired) with two sheet pieces.
Top the sheet pieces with 1/2 cup ricotta, about one-third of the meat sauce, and 1/2 cup shredded mozzarella. Repeat layers until all sheets and fillings are used, finishing with mozzarella on top.
Bake the assembled lasagna at 350°F (180°C) for 30–35 minutes, until the top is golden and the sauce is bubbling. Remove and let rest 5 minutes before serving.
