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