A medical diagnosis of celiac disease is no barrier to making lasagna in my experience. These gluten-free pasta sheets by Chickapea, made from chickpeas and lentils, fit the bill perfectly.
Make your tomato sauce from whole peeled tomatoes and fresh carrot, celery, onion and extra virgin olive oil, and your ragu from ground meat without fillers.
Grate your parmigiano reggiano cheese from wedges, and use fresh mozzarella if that's in your recipe.
Substitute a seasoned whole milk ricotta sauce with nutmeg for the béchamel normally made with wheat flour and butter, and you are good to go. I save salted pasta water left over from making other shapes of Chickapea pasta for other dinners to dilute the ricotta.
Your gluten-free family member will thank you for the effort.
