In a medium sized saucepan, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes.

Add onion and carrots to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.

Add meat to saucepan and let cook until no pink remains, about 7 minutes.

Add tomato sauce, diced tomatoes, italian seasoning, red pepper flakes, 1 teaspoon sea salt and 1/2 teaspoon black pepper to the pan and combine.

Bring tomato sauce to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. The longer you can let simmer, the better! Taste and adjust spices as desired then remove from heat.

Meanwhile prepare ricotta mixture in a medium bowl by combining ricotta, parmesan, garlic powder, 3/4 cup basil, parsley, eggs, 1/4 teaspoon salt and 1/2 teaspoon black pepper.

Pre-heat oven to 400ºF.

Prepare gluten-free lasagna noodles 2 minutes less than instructed to cook on package. Drain well and immediately begin assembling lasagna.

In a 9" x 13" oven-safe container begin layering lasagna starting with 1 1/2 cups of meat sauce on the bottom. Then place one layer of noodles, 1/3 of the ricotta mixture, 1 1/2 cups of meat sauce and 1/4 cup shredded mozzarella. Repeat with noodle, ricotta, meat and cheese layers two more times. Place the last layer of noodles on top (for a total of 4 layers of noodles), and then add the remaining meat sauce and mozzarella. (See note about alternative preparation)

Cover with aluminum foil and place lasagna in oven on a rimmed baking sheet. Bake for 25 minutes. Remove foil and continue to bake for 20 minutes, or until cheese is bubbling and golden in spots.

Let cool for 15 minutes before slicing and serving.