Layers of tender noodles, savory ground beef simmered in a rich tomato sauce with garlic-infused oil and scallions, and a creamy, nutmeg-kissed béchamel come together into a comforting, bubbling casserole. Each layer gets blanketed in plenty of Parmesan and mozzarella, so every bite pulls apart into that classic gooey, cheesy stretch. The sauce itself builds deep flavor from crushed tomatoes and tomato paste simmered with oregano and basil, giving the beef layer real depth without any fuss. A rest before slicing lets the béchamel set up so the layers hold their shape on the plate instead of sliding apart. Finished with a scatter of fresh torn basil, this bakes into a golden, edge-crisped casserole that reheats beautifully for lunch the next day. It's a satisfying, from-scratch dinner that fits neatly into an egg free kitchen.
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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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