Layers of savory ground pork simmered with garlic, fennel, and a splash of white wine sit between a rich, nutmeg-kissed Parmesan béchamel and a creamy ricotta filling studded with fresh parsley. Every layer gets tucked between sheets that go golden and bubbling under a final blanket of Parmesan, then the whole thing rests until it slices into clean, sturdy portions. The real showstopper is the topping: paper-thin garlic slices fried slowly in olive oil until lacy and crisp, scattered over the top right before serving for a crunchy, savory finish. It's a rich, comforting bake with deep layers of flavor in every bite, and it's a great option to add to a gluten free dinner rotation. Serve it straight from the dish while the top is still bubbling for the best texture.
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Bring a large pot of well-salted water to a boil. Cook the lasagna noodles according to package directions until just al dente — tender but with a slight resistance at the center. Drain, toss with 1 tbsp olive oil to prevent sticking, and lay flat on a lightly oiled baking sheet.
Heat a large skillet over medium-high heat. Add the ground pork and cook, breaking it into small pieces, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 7–8 minutes. Tilt the pan and spoon off excess fat, leaving about 1 tbsp in the skillet.
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