Shred carrots and mushrooms in a food processor.
Set aside.
Sauté chopped onion and olive oil in a large frying pan for 3 minutes.
Add sausage meat and increase heat to medium.
Break up meat with a wooden spoon while it is cooking so that you have small pieces.
Cook until sausage meat is no longer pink.
Add shredded carrots and mushrooms and stir.
Add dried herbs plus sriracha, stir and continue cooking for 10 minutes.
Add gluten free tomato basil sauce and stir to combine.
Turn heat to low and simmer for another 10 minutes.
Remove from heat.
Preheat oven to 350 degrees.
Use a very deep square baking dish or a shallow 9 x 13 pan for lasagna.
Layer 1/2 cup of the sauce on bottom of pan.
Add a layer of gluten free lasagna noodles.
Add 1/2-3/4 cup of shredded cheese on top of noodles.
Spread 1 cup meat sauce over shredded cheese.
Continue to alternate layers.
You want your last layer to be a topping of the shredded cheese.
Cover lasagna with aluminum foil and bake for 20 minutes.
Remove aluminum foil and continue baking for another 20 minutes.
Remove lasagna from oven and let cool 10 minutes before cutting.