Keto Lasagna with Quail Eggs

Preheat oven to 350°F (175°C).

Prepare the quail egg noodles:

• Blend quail eggs, almond flour, and cream cheese in a blender until smooth.

• Pour the mixture onto a parchment-lined baking tray and spread evenly.

• Bake for 8-10 minutes, ensuring it doesn't brown too much.

• Remove from the oven and allow to cool completely. Once cool, slice into four even sheets using a knife or pizza cutter.

Make the marinara sauce:

• Heat 1 tbsp of olive oil in a medium pot over medium heat.

• Add half the diced onion and sauté until translucent.

• Stir in crushed tomatoes, oregano, basil, salt, and pepper.

• Cover and simmer for 15 minutes, stirring occasionally. Set aside.

Prepare the meat filling:

• Heat the remaining 1 tbsp olive oil in a large pan over medium heat.

• Add the remaining diced onion and cook until softened.

• Add ground beef, season with salt and pepper, and cook until browned.

• Stir in the marinara sauce until fully combined.

Assemble the lasagna:

• Preheat the oven to 375°F (190°C).

• In a casserole or baking dish, spread a thin layer of the marinara meat sauce at the bottom.

• Place one sheet of the quail egg noodles on top.

• Add a layer of meat sauce, followed by dollops of ricotta cheese and a sprinkle of grated mozzarella.

• Repeat layering until all noodle sheets are used, finishing with a top layer of meat sauce, ricotta, and mozzarella.

Bake the lasagna:

• Bake for 30-35 minutes, or until the edges are golden and bubbling.

Cool and serve:

• Let the lasagna cool for 10-15 minutes before slicing and serving.

• Enjoy your homemade quail egg lasagna!