Preheat the oven to 400F.

Brown the ground beef in a saucepan and then drain off any excess liquid. Add the remaining meat sauce ingredients, and stir to combine. Simmer, uncovered, for 20 minutes.

Make the dough by placing the mozzarella and cream cheese in a bowl, then microwave on high for 1 minute. Stir, then cook again for another 30 seconds. Stir in the almond flour and egg, then knead until smooth.

Place the dough on a baking sheet lined with a silicone mat, then cover it with a second mat. Roll it into an evenly thin layer between the mats.

Remove the top mat, and bake for 5 minutes or until it starts to turn brown - watch it carefully! Cut the cooked dough into three pieces.

Reduce the oven temperature to 375F.

Make the low carb white sauce by placing the cream cheese, cream and water in a small saucepan, and cook on a low heat until the cream cheese has melted. Temper the egg yolk by adding a little of the cream mixture to the egg, mixing quickly, then stirring it all back into the saucepan. Continue to cook until thickened.

Check the meat sauce for seasoning, and add salt and pepper to taste.

To construct the lasagna, start with a small spoonful of meat sauce on the base of a baking dish (mine was 9x6"). Place one of the dough pieces over the top, then half the remaining meat sauce, followed by another piece of dough.

Pour the remaining meat sauce over the top, then add the final piece of dough. Pour the white sauce over the top of the dough, then sprinkle the shredded cheese over the top.

Bake for 12-15 minutes or until the top starts to turn golden brown.