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1
Make the sauce: Coat a large saucepot with the olive oil and add the pancetta.
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2
Put the pot over medium-high heat and cook the pancetta 4 to 5 minutes.
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3
Add the onions, season generously with salt and stir to coat with the olive oil.
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4
Cook 6 to 7 minutes, stirring; the onions should become very soft and aromatic but have no color.
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5
Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
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6
Pass the tomatoes through a food mill; be sure to scrape the pulp off the bottom of the food mill.
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7
Add the tomatoes to the pot; fill one of the empty tomato cans with water and add to the pot (2 to 3 cups).
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8
Season generously with salt and taste; tomatoes take a lot of salt.
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9
Simmer 2 to 3 hours over medium-low heat, stirring occasionally and tasting frequently.
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10
Season in baby steps, tasting every step of the way.
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11
Make the lasagna: Bring a large pot of salted water to a boil.
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12
Working in batches, cook the lasagna noodles until pliable but not limp, 6 to 7 minutes.
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13
Remove with tongs and transfer to a bowl of ice water to cool; remove and lay flat on a sheet tray.
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14
Coat a large saute pan with 2 tablespoons olive oil and put over medium-high heat.
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15
Add the sausage and cook, stirring, until brown and crumbly.
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16
Remove from the pan and drain on paper towels.
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17
Ditch the fat from the pan and add 1 tablespoon olive oil along with 2 garlic cloves and a pinch of red pepper flakes.
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18
Put the pan over medium-high heat.
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19
When the garlic is golden, remove it and discard.
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20
Add the mushrooms and season with 1/2 teaspoon salt; cook until soft, 4 to 5 minutes.
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21
Remove from the pan and reserve.
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22
Repeat this process with the remaining 1 tablespoon olive oil, 2 garlic cloves and pinch of red pepper flakes, and the zucchini.
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23
In a bowl, mix the ricotta, half of the parmigiano, the eggs, basil and 1 teaspoon salt.
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24
Preheat the oven to 350 degrees F. In the bottom of a deep 9-by-13-inch baking dish, evenly spread a couple ladlefuls of sauce.
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25
Cover with a layer of the lasagna noodles.
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26
Spread one-third of the ricotta mixture over the pasta.
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27
Top with a layer of pasta in the opposite direction of the first layer (this will give the lasagna a little more stability).
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28
Spread a light layer of sauce on the pasta and sprinkle with one-third of the sausage; top with one-third each of the mushrooms and zucchini.
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29
Top with a layer of mozzarella and some of the remaining parmigiano.
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30
Repeat these layers until all the ingredients have been used.
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31
Be sure to finish with a layer of pasta covered with sauce, mozzarella and parmigiano.
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32
Cover with aluminum foil.
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33
Place the lasagna on a baking sheet and bake in the oven until hot and bubbly, about 1 hour, 15 minutes, removing the foil for the last 15 minutes of cooking.
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34
Let cool 20 minutes before slicing.
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35
Photograph by Johnny Miller
