Layers of tender gluten free noodles are built up with a rich, herby ricotta filling, plenty of melted mozzarella, and a bold, slow-simmered tomato sauce loaded with garlic, oregano, and a kick of crushed red pepper. Each layer gets pressed together and baked until the top turns golden and bubbling at the edges, with a center that holds together beautifully once it rests. The ricotta mixture, brightened with fresh parsley and Parmesan, adds a creamy contrast to the spicy, deeply savory sauce beneath it. A scatter of fresh basil right before serving finishes it off with a fragrant, herbaceous lift. This one bakes up into a hearty, satisfying centerpiece that fits neatly into a vegetarian kitchen. It's the kind of comforting, saucy casserole that makes a great make-ahead dinner or crowd-pleasing potluck dish.
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Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Cook the gluten free lasagna noodles according to the package directions until just tender — they should be pliable but still hold their shape. Drain in a colander, drizzle lightly with olive oil, and lay flat on a sheet of parchment or foil 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, stirring, until fragrant, about 1 minute, watching closely so it does not brown.
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