Sausage Lasagna

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For the sauce:

1/4 cup extra-virgin olive oil

1/4 pound pancetta, diced

2 large Spanish onions, diced

Kosher salt

4 large cloves garlic, smashed and chopped 

4 28-ounce cans whole San Marzano tomatoes

For the lasagna:

Kosher salt

1 1/2 1-pound boxes lasagna noodles

1/4 cup extra-virgin olive oil

1 pound bulk Italian sausage

4 cloves garlic, smashed

2 pinches red pepper flakes

1 12-ounce package cremini mushrooms, stemmed and sliced 

1 zucchini, halved lengthwise and cut 1/4 inch thick diagonally

2 cups ricotta cheese

2 cups grated parmigiano-reggiano cheese

2 large eggs

6 to 7 fresh basil leaves, thinly sliced

1 pound grated mozzarella cheese (about 4 cups)