Ingredients

4 Tbsp extra-virgin olive oil
2 garlic cloves, peeled and crushed
4 zucchini, cut into 1/4" rounds
1 lb ground chicken
1 large yellow onion, diced
1/2 cup diced pancetta
2 cans (28 oz each) San Marzano tomatoes, crushed by hand, plus. . .
1 cup water, sloshed around in one can
3 dried bay leaves
Red-pepper flakes, to taste
4 Tbsp butter, plus extra for greasing
1/2 cup flour
2 cups whole milk
1 1/2 cups freshly grated Parmesan
2 cups shredded low-moisture mozzarella
1 box (12 oz) lasagna noodles, cooked al dente

1. Build the Bolognese
In a large pot, heat 3 Tbsp olive oil on medium high. Brown the garlic and zucchini, about 2 minutes; move to a plate. Brown the chicken, 5 to 7 minutes; add to the plate. Saute the onion, pancetta, and a pinch of salt in 1 Tbsp olive oil till the onion softens and the fat renders, about 5 minutes. Add the tomatoes, water, bay leaves, pepper flakes, and salt and pepper. Simmer till thickened, 20 minutes or so. Add the plate ingredients; simmer 15 minutes.

2. Concoct Your Second Sauce
In a medium saucepan over medium heat, melt the butter. Gradually add the flour and whisk continuously over the heat until the mixture takes on a glossy sheen, about 5 minutes. Now slowly add the milk and simmer, whisking the whole time, until the sauce has thickened but is still pourable, about 5 minutes. Season with salt, pour the sauce into a bowl, and put plastic wrap directly on the surface of the sauce so a skin doesn't form.

3. Play Pasta Architect
Preheat the oven to 375°F. Butter an 8"×8" baking dish. Mix the cheeses in one bowl and sauces in another; take out the bay leaves. Add 1/2 cup sauce to the dish, then a pasta layer (letting any excess climb up the sides), then 3 Tbsp cheese, then more pasta, perpendicular to the first layer and cut to fit. Now layer sauce/cheese/pasta four times, being generous with the sauce. Fold any excess pasta over the lasagna; add any remaining sauce and cheese.

4. Bake, Serve, Chow Down
Put aluminum foil over the dish, tenting it and poking a few small holes to vent steam. Set your lasagna on a baking sheet and bake until the top is bubbling, about 45 minutes. Then remove the foil cover and continue baking until the top of the lasagna is browned and crispy, about 30 minutes more. Let it sit 30 minutes before slicing into it.

Makes 12 servings. Per serving: 460 calories, 26 g protein, 34 g carbohydrates (3 g fiber), 25 g fat

REVAMP THE REHEAT
Leftover lasagna can dry out. Chef Bastianich has the fix: Spoon a few tablespoons of marinara sauce into a microwave-safe bowl. Set your chunk of lasagna on top of the sauce and then add another tablespoon or two. Cover the bowl and microwave until bubbly, about 2 minutes. The additional moisture from the sauce keeps your lasagna soft while adding more rich tomato flavor.