This is deeply layered comfort food built on a rich, slow-simmered beef and tomato sauce loaded with garlic, oregano, and a touch of heat from red pepper flakes. A silky, nutmeg-scented béchamel adds creamy contrast against a smooth ricotta filling studded with Parmesan, and the whole thing gets blanketed in mozzarella that bakes up bubbling and golden at the edges. Each layer is built with intention, so every slice holds together with distinct ribbons of sauce, cheese, and cream rather than turning to mush. It rests for fifteen minutes after baking, giving the layers time to set so you get clean, sturdy squares instead of a sloppy scoop. The result is a hearty, red-sauce classic that eats like the real thing and works well for a gluten free dinner table without sacrificing any of that deep, baked-casserole satisfaction. It's the kind of dish you make on a Sunday and reheat happily all week.
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Bring a large pot of heavily salted water to a boil. Cook the lasagna noodles with 1 tbsp olive oil until just shy of al dente — tender but with a firm center, about 8 minutes (they will finish cooking in the oven). Drain in a colander and lay flat on a lightly oiled baking sheet to prevent sticking.
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute, watching closely so it does not brown.
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