• Preheat oven to 350 degrees F. Use an 8x8 baking dish and cut crepes to fit the dish.
• Make sure to drain ricotta, by sitting on paper towel in colander. Some ricotta cheese is more moist than others.
• Mix ricotta with egg, spinach and pecorino romano. If not using spinach, add some chopped parsley or chopped basil. Season with salt and pepper.
  
• Layer the crepes with ricotta. You can cup the crepes to fit a square pan. Start with small amount of sauce, crepe, ricotta cheese, and so forth. Finish with sauce and mozzarella cheese.
  
• Bake at 350 F. for 20 minutes and turn up to 400 degrees for another five minutes. You may need more time if cheese isn't melted enough.
• If you don't want to use spinach, you can layer the very last layer with the cooked crumbled Italian Sausage.
  

Keto Crepes

• Mix almond flour with salt and xanthan gum. Set aside.
• Mix eggs with almond milk, melted butter.
• Add dry mixture. Add a few teaspoons water if you need to thin down crepes.
• Heat crepe pan. I used a 7 inch crepe pan, which made 8 crepes.
  
• Add baking spray. Hold crepe pan off the stove and add 1/4 crepe batter. Swirl around to cover pan. Put back on stove and cook for about 4 minutes on medium. Turn over for about 10 seconds.

  NOTE: Makes up to 8 crepes. If you are using a larger pan, you'll make less crepes and can cut them to fit your 8 x 8 baking dish.