Ingredients:

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch (or 3-quart) baking dish.
  2. Brown the Italian sausage in a large skillet over medium-high heat, breaking it up. Drain off excess fat.
  3. Add the diced onion to the skillet and cook until softened (about 5 minutes). Add minced garlic and Italian seasoning; cook for 1 minute until fragrant.
  4. Spread the cooked sausage mixture evenly across the bottom of the prepared baking dish.
  5. Pour the low-carb marinara sauce evenly over the sausage layer. Sprinkle half (¾ cup) of the shredded Mozzarella over the sauce.
  6. In a medium bowl, whisk together the softened cream cheese, eggs, almond milk/cream, garlic powder, and baking powder until completely smooth.
  7. Gently and evenly pour the cream cheese/egg mixture over the cheese and sauce layer. Do not stir.
  8. Sprinkle the remaining ¾ cup Mozzarella and the ½ cup Parmesan evenly over the top layer.
  9. Bake for 35–40 minutes, or until the casserole is set in the middle, bubbly, and the top is golden brown. Cover loosely with foil if the top browns too quickly.
  10. Let the casserole rest for 10 minutes before slicing and garnishing with fresh herbs before serving.