Big Greek Lasagna

• 2 Tablespoons Olive Oil, Divided
• 1 Medium Onion, Diced
• 4 ounces, weight Button Mushrooms, Sliced
• 2 cloves Garlic, Minced
• 1 teaspoon Salt, Plus More To Taste
• 1/2 teaspoons Ground Black Pepper, Plus More To Taste
• 1 pound Ground Beef
• 1 pound Italian Sausage, Casings Removed
• 24 ounces, fluid Pureed Tomatoes Or Tomato Sauce
• 14 ounces, weight Quartered Artichoke Hearts, Drained
• 1/2 cups Pitted Kalamata Olives, Chopped
• 13 cups Roasted Red Pepper Strips, Drained
• 1/2 teaspoons Dried Oregano
• 1/2 teaspoons Dried Basil
• 1/2 teaspoons Crushed Red Pepper Flakes
• 1 teaspoon Dried Thyme
• 1 cup Chicken Or Beef Stock, Or Water
• 2 Tablespoons Balsamic Vinegar, Or To Taste
• 30 ounces, weight Ricotta Cheese
• 2 Eggs, Beaten
• 1/4 teaspoons White Pepper
• 1 cup Grated Parmesan Cheese
• 8 ounces, weight No Boil Lasagna Noodles
• 9 Thin Slices Mozzarella Cheese
• 9 Thin Slices Provolone Cheese
• 13 cups Feta Cheese Crumbles

1. 1.
2. Preheat the oven to 350 F. In a large, deep skillet, heat 1 tablespoon of olive oil over medium-high heat.
3. Add the onions and saute about 8 minutes, until softening.
4. Add the mushrooms and garlic and saute another 5 minutes, until everything is soft and juicy.
5. Season with salt and pepper and remove the veggie mixture to a bowl.
6. 2.
7. Heat the remaining tablespoon of olive oil in the same skillet over medium heat.
8. Add the sausage and beef, stirring to crumble the sausage well.
9. Cook until no traces of pink remain; drain any fat and discard it.
10. 3.
11. Add the onion mixture, tomatoes, artichokes, olives, roasted red peppers, oregano, basil, crushed red pepper flakes, and thyme to the beef and sausage in the skillet.
12. Stir well and pour in the stock or water.
13. Heat to a simmer, cover, and cook on low heat, stirring occasionally, for about 15 minutes.
14. Taste and adjust seasoning with balsamic vinegar and salt.
15. 4.
16. In a medium bowl, combine ricotta, eggs, white pepper, 1 teaspoon salt, and Parmesan.
17. 5.
18. Build the lasagna: In a deep 9 x 13 baking dish, spread 1 cup of tomato sauce.
19. Layer with one-third of the noodles (break them as necessary to fit), 1/2 the ricotta, 6 slices of cheese (all mozzarella, all provolone, or a combination), 1/3 of the feta crumbles, and finally, 2 cups of tomato sauce.
20. Repeat these layers one more time.
21. 6.
22. For the final layer, position the last of the noodles, then the last of the sauce, then the last slices of mozzarella and provolone.
23. Cover tightly with foil, place dish on a baking sheet (in case theres spillover), and bake for 1 hour.
24. Remove the foil and sprinkle the last of the feta over the top.
25. Bake uncovered for another 10 to 15 minutes.
26. Then remove it from the oven and let it stand 10 minutes before serving.

olive oil, onion, mushrooms, garlic, salt, ground black pepper, ground beef, italian sausage, tomatoes, hearts, olives, red pepper, oregano, dried basil, red pepper, thyme, chicken, balsamic vinegar, ricotta cheese, eggs, white pepper, parmesan cheese, weight no boil lasagna noodles, mozzarella cheese, provolone cheese, feta cheese crumbles

Taken from tastykitchen.com/recipes/main-courses/big-greek-lasagna/ (may not work)