First, in a large skillet, cook the ground beef or turkey over medium-high heat until browned. Break it up into small pieces as it cooks.

Remove any excess fat from the skillet, leaving about a tablespoon of liquid.

Add the chopped onion and garlic to the skillet. Sauté until they become soft and translucent.

Stir in the marinara sauce, dried basil, dried oregano, salt, and pepper.

Then, simmer the sauce for about 15 to 20 minutes, allowing the flavors to meld. Remove it from heat and set aside.

Preheat your oven to 375°F (190°C).

In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom.

Place three cooked lasagna noodles on top of the meat sauce.

Spread a portion of the meat sauce over the noodles, followed by a layer of mozzarella and Parmesan cheeses.

Repeat the layering process until you have used all the noodles, meat sauce, and cheese, ending with a layer of cheese on top.

Cover the baking dish with aluminum foil.

Bake for 25 to 30 minutes, then remove the foil and bake for an additional 10 to 15 minutes or until the cheese is bubbly and golden brown.

Allow the lasagna to cool for a few minutes before slicing.

Garnish with fresh basil or parsley, if desired.

Serve your gluten free lasagna and enjoy!