Greek-Style Lasagna

• 15 ounces ricotta cheese
• 12 ounces crumbled feta cheese (divided)
• 34 cup shredded Fontina cheese (divided)
• 2 eggs, beaten
• 1 (28 ounce) jar spaghetti sauce, with meat
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 12 cup sliced ripe olives
• 2 roasted red peppers, chopped (from jar)
• 2 tablespoons dry red wine
• 9 precooked lasagna noodles

1. Coat a 13x9 pan with nonstick cooking spray.
2. Oven 350.
3. Combine ricotta, 2 c feta, 1/2 c fontina and eggs, set aside.
4. Combine sauce, artichoke hearts, olives, peppers, and wine.
5. In the pan layer one-third sauce mixture, 3 noodles, 1/2 ricotta mixture.
6. Repeat layers.
7. Top with 3 noodles the remaining sauce and remaining feta and fontina.
8. Bake uncovered 45 minutes.
9. Let stand 10 minutes befor cutting.

ricotta cheese, feta cheese, cheese, eggs, spaghetti sauce, hearts, olives, red peppers, red wine, lasagna noodles

Taken from www.food.com/recipe/greek-style-lasagna-50033 (may not work)