Big Greek Lasagna

1. Preheat the oven to 350 F. In a large, deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the onions and saute about 8 minutes, until softening. Add the mushrooms and garlic and saute another 5 minutes, until everything is soft and juicy. Season with salt and pepper and remove the veggie mixture to a bowl.
2. Heat the remaining tablespoon of olive oil in the same skillet over medium heat. Add the sausage and beef, stirring to crumble the sausage well. Cook until no traces of pink remain; drain any fat and discard it.
3. 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. Stir well and pour in the stock or water. Heat to a simmer, cover, and cook on low heat, stirring occasionally, for about 15 minutes. Taste and adjust seasoning with balsamic vinegar and salt.
4. In a medium bowl, combine ricotta, eggs, white pepper, 1 teaspoon salt, and Parmesan.
5. Build the lasagna: In a deep 9 x 13″ baking dish, spread 1 cup of tomato sauce. 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. Repeat these layers one more time.
6. For the final layer, position the last of the noodles, then the last of the sauce, then the last slices of mozzarella and provolone. Cover tightly with foil, place dish on a baking sheet (in case there’s spillover), and bake for 1 hour. Remove the foil and sprinkle the last of the feta over the top. Bake uncovered for another 10 to 15 minutes. Then remove it from the oven and let it stand 10 minutes before serving.