Preheat oven to 425° Fahrenheit. Adjust oven racks as needed so baking dish sits in middle of oven.
Spoon approximately one quarter of ground beef and marinara into baking dish and spread mixture out into thin layer covering bottom of dish completely.
Cover ground beef and marinara layer with approximately 3 ounces of gluten-free lasagna noodles, making sure noodles are in one even layer without overlapping.
Cover lasagna noodles with approximately one third of ricotta filling mixture, spreading mixture out to edges of baking dish and covering noodles evenly.
Repeat process, layering ground beef and marinara, then lasagna noodles, then ricotta filling, until all ingredients have been used completely. Finish with layer of ground beef and marinara mixture.
Top final layer of ground beef and marinara with 2 cups shredded mozzarella, spread evenly across top of lasagna.
Cover baking dish with aluminum foil. Place baking dish in preheated oven. Bake lasagna, covered, 25 minutes.
After 25 minutes, remove baking dish from oven and carefully remove foil. Return baking dish to oven and bake lasagna, uncovered, 20 minutes or until mozzarella topping is bubbly and golden brown.
Carefully remove baking dish from oven and set aside. Allow lasagna to cool in baking dish approximately 15 minutes, then slice lasagna into 12 squares and serve warm with desired sides.