Preheat oven to 375 degrees F. Spray a 9x13

Bring a large pot of water to a boil, season with 1 Tablespoon salt, and add gluten-free lasagna noodles. Parboil according to package directions (e.g., 5 minutes for Jovial brand), stirring often to prevent sticking. Drain and rinse under cold water until cool.

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

In a medium-sized bowl, combine ricotta cheese, parmesan cheese, dried parsley flakes, pepper, and salt. Stir to combine. Scoop mixture into a gallon-size Ziplock bag and snip off one corner for easier application.

Scoop 3/4 cup of the meat/sauce mixture into the bottom of the prepared 9x13

Pipe 1/3 of the ricotta cheese mixture onto the noodles and spread into a thin layer. Spoon on 1/3 of the remaining meat/sauce mixture, spread evenly, and sprinkle on 1/3 of the shredded mozzarella cheese. Repeat layers 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 deep golden brown and bubbly, 20-25 additional minutes.

Let lasagna sit for 15-20 minutes then slice into squares and serve.