Lasagna

INGREDIENTS

• 4 cloves garlic, smashed, divided
• 2 cups ricotta
• 1 pound bulk Italian sausage
• Kosher salt
• Crushed red pepper flakes
• 2 cups grated Parmigiano-Reggiano, divided
• 1 pound grated mozzarella
• 1 zucchini, cut in 1/2 lengthwise and cut on the bias
• 2 eggs
• 1 (12-ounce) package cremini mushrooms, stems removed, caps sliced
• 1/4 pound pancetta, diced
• 1/4 cup extra-virgin olive oil
• 6 to 7 basil leaves, cut into chiffonade
• 1 1/2 (16-ounce) boxes lasagna noodles
• 1 recipe Chef Anne's All-Purpose Marinara Sauce, recipe follows
• Olive oil
• 2 large Spanish onions, cut into 1/4-inch dice
• 4 (28-ounce) cans Italian plum San Marzano tomatoes
• 4 large cloves garlic, smashed and chopped