• Preheat oven to 375 degrees. Spray a 9x13” baking dish with nonstick spray then set aside.

For the noodles:

• Line a half sheet pan with saran wrap then set aside.
• Bring a large pot of water to a boil then season with 1 Tablespoon salt and add gluten free lasagna noodles. Parboil according to package directions (for Jovial brand, parboil for 5 minutes), stirring often to prevent sticking. Drain noodles then rinse under cold running water until cool.
• Line cooled lasagna noodles in a single layer on prepared sheet pan with saran wrap then place another piece of saran wrap on top and line a second layer of noodles on the saran wrap to prevent sticking. Cover the top with more saran wrap then set noodles aside.

For the meat and sauce layer:

• Heat a large skillet over medium-high heat then add ground beef, onion or shallot, garlic, and salt and pepper to taste. Brown beef, breaking it up as it cooks then turn off the heat and drain. Return beef mixture to the skillet then add marinara sauce and stir to combine. Set aside to cool slightly.

For the ricotta cheese layer:

• To a medium-sized bowl, add ricotta cheese, parmesan cheese, parsley flakes, pepper, and salt then stir to combine. Scoop mixture into a gallon-size Ziplock bag then snip off one corner to make applying and spreading it onto the noodles easier.

Assembly:

• Scoop 3/4 cup of the meat/sauce mixture into the bottom of the prepared 9x13” baking dish then spread into a thin layer. Line lasagna noodles across the baking dish going the short way (see photos. I use 3 for the first layer, then 3-1/2 lasagna noodles for the 2nd and 3rd layers.) Next pipe 1/3 of the ricotta cheese mixture onto the noodles and spread into a thin layer using the back of a spoon or an offset spatula. Spoon on 1/3 of the remaining meat/sauce mixture then spread into an even layer. Sprinkle on 1/3 of the shredded mozzarella cheese. Repeat layers — noodles, ricotta mixture, meat mixture, shredded cheese — two more times for a total of 3 layers.
• Cover the lasagna with a piece of nonstick sprayed foil then bake for 20 minutes. Carefully uncover then continue to bake until the lasagna is deep golden brown on top and bubbly, 20-25 additional minutes. Let lasagna sit for 15-20 minutes then slice into squares and serve.