Preheat oven to 400˚Line a baking sheet with parchment paper.

In a saucepan over low heat, melt the cream cheese and mozzarella.

Once melted, completely remove from heat.

Stir in the almond flour, and mix until thoroughly combined.

Add the egg and salt, and stir until a dough has formed.

Transfer dough onto a large work surface. Shape dough into a ball, and place between two pieces of parchment paper.

Use a rolling pin on top of parchment paper to roll dough in a rectangular shape. Remove the top parchment paper, and slide dough onto baking sheet.

Bake for 12 to 14 minutes or until slightly brown. Cut into long lasagna “noodles” and set aside, or store in the refrigerator until ready to us