Preheat oven to 350°. Line a large baking sheet with parchment and grease with cooking spray. In a microwave-safe bowl, melt cream cheese, mozzarella, and Parmesan together. Add eggs and and mix until incorporated. Season with salt and pepper. 

 Spread onto a prepared baking sheet and bake until golden and set, 15 to 20 minutes. Let cool. 

In a large skillet over medium heat, heat oil.

Add ground beef and season with onion powder, salt, and pepper. Cook, breaking meat up with a wooden spoon until no longer pink, 6 minutes. Drain. 

Return skillet to stove and add marinara. Heat until warmed through. 

Cut noodles in half widthwise, then cut each half into 3 pieces. Spoon a small amount of sauce into an 8” baking pan and place 2 noodles in the bottom of the dish. Spread a third of the ricotta over noodles then layer a third of the meat mixture on top, and sprinkle with a third of the shredded mozzarella. Repeat to make 2 more layers. Top with Parmesan. 

Bake until cheese is melty and sauce is bubbly, 30 minutes. 

Garnish with parsley and some freshly cracked black pepper.