Layers of savory beef simmered with onion, garlic, and marinara build the backbone of this baked classic, while a creamy ricotta blend studded with Parmesan and fresh parsley adds richness to every bite. Sandwiched between generous handfuls of melted mozzarella, the whole thing bakes low and slow under foil before finishing uncovered for that golden, bubbling top everyone fights over. The center stays tender and saucy while the edges turn deep golden and slightly crisp, and a 15-minute rest before slicing keeps every piece intact instead of sliding apart on the plate. It's the kind of cozy, comforting bake that reheats beautifully for lunches all week. And this one is a genuinely solid choice for a gluten free table, so you can serve it up without a second thought.
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Preheat the oven to 375°F (190°C).
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 6–8 minutes. Drain off excess fat, leaving about 1 tbsp in the pan.
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