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Ingredients

• Kosher salt
• 1 1/2 (16-ounce) boxes lasagna noodles
• Olive oil
• 1 pound bulk Italian sausage
• 4 cloves garlic, smashed, divided
• Crushed red pepper flakes
• 1 (12-ounce) package cremini mushrooms, stems removed, caps sliced
• 1 zucchini, cut in 1/2 lengthwise and cut on the bias
• 2 cups ricotta
• 2 cups grated Parmigiano-Reggiano, divided
• 2 eggs
• 6 to 7 basil leaves, cut into chiffonade
• 1 recipe Chef Anne's All-Purpose Marinara Sauce, recipe follows
• 1 pound grated mozzarella

Description

Bring A Large Pot Of Well-salted Water To A Boil. Working Batches, Cook The Lasagna Noodles Until They Are Soft And Pliable But Not Limp, 6 To 7 Minutes. Remove The Pasta From The…

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