Preheat the oven to 180°C (350°F). Line a large baking sheet with parchment paper and set aside.

In a microwave-safe bowl, combine cream cheese, mozzarella, and parmesan cheese. Microwave in 30-second intervals until the cheese is mostly melted.

Add the eggs to the melted cheese mixture and whisk until a smooth batter forms.

Spread the batter evenly onto the prepared baking sheet and bake for 15 minutes until the edges are firm. Remove from the oven and allow it to cool.

Heat a little oil in a non-stick pan over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes until fragrant.

Add the ground beef and cook for about 3 minutes, breaking it apart as it browns.

Stir in the marinara sauce and continue cooking for another 5 minutes. Remove the meat sauce from heat.

Begin assembling the Keto Lasagna. Line an 8×8-inch baking dish with foil. Cut the keto noodle sheet into six equal pieces.

Place two pieces on the bottom of the dish. Spread 1/2 cup ricotta cheese, add one-third of the meat sauce, and sprinkle with 1/2 cup shredded mozzarella.

Repeat the layers until all ingredients are used.

Bake the assembled lasagna for 30–35 minutes until the top is golden and the sauce is bubbling.

Let it rest for 5 minutes before slicing and serving.