Layers of tender noodles stack up with a rich, herby tomato sauce and a creamy ricotta filling studded with parsley and Parmesan, all blanketed in melted mozzarella that turns golden and bubbly at the edges. The sauce builds real depth from softened onion, garlic, crushed tomatoes, and a touch of tomato paste, simmered until thick and fragrant with oregano and basil. Every layer gets pressed together into a hearty, saucy bake that holds its shape beautifully once it rests and is sliced. It's the kind of comforting, cheese-pulled slice that feels indulgent without any fuss, and it makes a great fit for a vegetarian table. Serve it with a simple green salad and you've got a satisfying centerpiece everyone will want seconds of.
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Preheat the oven to 375°F (190°C). Cook the gluten free lasagna noodles in a large pot of well-salted boiling water according to the package directions, until just tender but not falling apart. Drain, lay flat on a lightly oiled sheet of parchment or foil to prevent sticking, and set aside.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Drain off any excess fat.
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