Preheat your oven to 375˚ F and grease your lasagna pan.
Next, add ground Italian sausage to a large skillet and cook until browned.
Add diced onion to the pan and cook until translucent. Next, add minced garlic to the pan and cook just until fragrant.
Add crushed tomatoes, tomato paste and Italian Seasoning to the pan and mix well. Simmer your sauce for about 20 minutes or until the liquid has been reduced, then turn off the heat.
Add about ½ cup of sauce to the bottom of the dish.
Press gluten-free pasta sheets over the top of the sauce, making sure sauce is touching all parts of the noodles.
Next, add about ¼ of the sauce to the pan on top of the noodles, then ¼ of the ricotta cheese, ¼ of the parmesan and ¼ of the mozzarella cheese over the top of that.
Continue to layer lasagna ingredients, including noodles, sauce, ricotta cheese, parmesan cheese and mozzarella, in that order. I typically make 4 layers of noodles in my lasagna, but you can do more or less layers depending on your preference and the size of your baking dish.When you’re done layering, the pan should be full with mozzarella on top.
Cover the pan with aluminum foil, then bake it for 40 minutes. Remove the foil and bake for 15-20 minutes or until the cheese is starting to turn golden brown.
Allow your lasagna to rest for about 10 minutes before garnishing with fresh parsley and serving.