Make the noodles: Preheat oven to 350°F (175°C). In a large bowl, combine cream cheese, mozzarella, Parmesan, and eggs. Beat until smooth. Pour into a 9x13-inch baking dish lined with parchment paper. Bake for 15-20 minutes, or until set. Let cool completely.

Prepare the filling: In a large skillet, brown ground beef over medium heat. Drain excess fat. Add onion and garlic; cook until softened. Stir in Italian seasoning, oregano, and red pepper flakes (if using).

Combine sauce: Add crushed tomatoes and tomato sauce to the skillet. Bring to a simmer and cook for 10-15 minutes, or until thickened.

Assemble the lasagna: In a 9x13-inch baking dish, spread a layer of sauce. Top with a layer of noodles, followed by a layer of ricotta cheese, Parmesan cheese, and mozzarella cheese. Repeat layers until all ingredients are used.

Bake: Bake in the preheated oven for 30-35 minutes, or until bubbly and cheese is melted. Let cool for 10 minutes before serving.

Enjoy your keto-friendly lasagna!