This baked pasta builds its flavor from a deeply savory tomato base — crushed tomatoes, tomato paste, oregano, and basil simmered down with sautéed scallion greens in garlic-infused oil until thick and fragrant. Tender gluten free lasagna noodles get layered with that sauce and a silky, nutmeg-kissed layer that spreads all the way to the edges of the dish, so every bite stays moist and cohesive rather than dry. It bakes covered first for even, gentle cooking, then uncovered until the top turns deeply golden and bubbling at the corners. A 15-minute rest before slicing lets the layers set firmly, so each square holds its shape on the plate instead of collapsing. Finished with a scatter of fresh torn basil, it's a hearty, comforting lasagna that works beautifully for an anti-inflammatory kitchen without skimping on flavor or texture.
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Preheat the oven to 375°F (190°C). If using boil-required gluten-free lasagna noodles, cook them in a large pot of salted boiling water according to package directions until just tender, then drain and lay flat on a lightly oiled sheet of parchment to prevent sticking. Skip this step if using oven-ready noodles.
Heat the garlic-infused oil in a large skillet over medium heat until shimmering. Add the scallion green tops and cook, stirring, until softened and fragrant, about 2 minutes.
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