Preheat oven to 375 degrees F. Spray a 9x13 inch baking dish with cooking spray and set aside.

In a large skillet over medium-high heat, brown the ground beef until fully cooked, about 6-8 minutes. Drain excess fat. Stir in marinara sauce and Italian seasoning. Simmer for 5 minutes.

In a medium bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, beaten egg, and garlic powder. Mix until well combined.

Spread one-third of the meat sauce on the bottom of prepared baking dish. Arrange half of the thawed dumplings in a single layer over the sauce. Spread half of the cheese mixture over dumplings. Repeat layers once more.

Spread remaining meat sauce over the top layer. Sprinkle with remaining 1 cup mozzarella cheese. Cover with aluminum foil.

Bake covered for 30 minutes. Remove foil and bake for an additional 15 minutes until cheese is melted and bubbly.

Let the dumpling lasagna rest for 10 minutes before slicing. This allows the layers to set and makes serving easier. Garnish with fresh basil if desired.