Mile High Veggie Stacked Lasagna

Preheat oven to 350ºF.

Heat 1 tablespoon olive oil in large skillet (fitted with a lid) over high heat. Add spinach and kale, cover with lid. After 1 minute, lift lid, stir, replace lid and cook 2 minutes more. Lift lid and season with 1/4 teaspoon salt and 1/4 teaspoon pepper; remove from heat and transfer to a small, heat-proof bowl and set aside (spinach and kale will drastically reduce in size).

Add another tablespoon of olive oil to skillet and reduce heat to medium. To skillet, add sliced mushrooms and saute over medium heat, stirring occasionally until mushrooms are lightly browned and reduced in size. Sprinkle with 1/2 teaspoon Italian seasoning, stir, transfer to a separate heat-proof bowl and set aside.

Add remaining tablespoon of olive oil to skillet and return skillet to stovetop. To skillet, add onions and saute for 1 minute. Add peppers and continue to saute until onions are translucent, stirring occasionally. Transfer onion/pepper mixture to a separate heat-proof bowl and set aside.

Add ground beef and Italian sausage (casings removed) to skillet and saute over medium heat, breaking up with wooden spoon until meat is crumbly. Sprinkle over 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and 1/2 teaspoon Italian seasoning, stirring to combine. Add garlic and continue to saute, stirring occasionally, until meat is browned and crumbly. Stir in 1/4 of the onion/pepper mixture to meat mixture until combined. Using slotted spoon (meat mixture will be greasy), drain meat and transfer to yet another heat-proof bowl and set aside.

Spray deep dish lasagna pan (12 x 8 x 3 1/2) with nonstick cooking spray. Add 1 cup of sauce to bottom of pan and spread around using back of spoon or spatula. Top with 3 lasagna noodles. Top with all the meat mixture. Sprinkle with 2 tablespoons Parmesan cheese over meat. Pour 2 cups of sauce over Parmesan and cheese.

Next, layer 1 1/2 cups of mozzarella cheese. Add 3 more lasagna noodles. Cover with 1 cup sauce, spreading carefully using back of spoon. Spoon dollops of ricotta cheese over sauce, mashing gently with fingers to spread. Add all the mushrooms over the ricotta. Sprinkle with 2 tablespoons Parmesan over the mushrooms.

Add 4 more lasagna noodles. Add 1 more cup of sauce, spreading carefully using back of spoon. Sprinkle over 1 cup mozzarella. Spoon over all of the spinach/kale mixture and the rest of the onion/pepper mixture, spreading with back of spoon. Add 4 more lasagna noodles (overlap, if necessary). Pour over the rest of the sauce (1 cup), spreading carefully using back of spoon. Sprinkle with rest of Parmesan cheese and top with remaining mozzarella cheese.

Place deep dish lasagna pan on top of cookie sheet (to prevent drips in the oven). Place lasagna in preheated oven and bake 50 minutes. Test doneness by removing lasagna from oven and insert a dinner knife into center of lasagna. Remove knife and carefully touch it with your fingers; if cold, return lasagna to oven and bake another 15–20 minutes or until heated through. When removing lasagna from oven to test for doneness, if top of lasagna is browning too quickly, tent with aluminum foil and return to oven until heated through.

Once hot and bubbly, remove from oven and allow to rest 15 minutes before slicing and serving. Sprinkle with small whole basil leaves or torn basil leaves, if desired.