This dish pairs well with fried eggplant with candied walnuts, a simple green salad and an Italian red wine like a Chianti

1/4 cup olive oil, 2 eggplants, peeled and cut in 1/2 inch slices, 1 1/2 cup white onions, chopped, 3 garlic cloves, minced, 1/2 teaspoon fennel seeds, 2 tablespoons dried Italian seasoning, 1/4 cup baby spinach, chopped, 2 (16 oz.) jar marinara sauce, 1 (6.5 oz.) can crush tomatoes, 1 cup Chianti wine, 1 cup cremini mushrooms, sliced, 3 cups Ricotta cheese, 1 egg, beaten, 1 cup mozzarella cheese, grated, 1/2 cup Parmesan cheese, grated, 2 cups ricotta cheese, 1 pound bulk Italian sausage, 1/2 pound ground chicken, 12 lasagna noodles, cooked.

Preheat oven to 450 degrees. Get out a bowl, add the marinara, wine, and crush tomatoes, mix well and set aside. Get out a cookie sheet, add the eggplant, single layer, brush olive oil on the eggplant, lightly sprinkle salt, pepper and granulated garlic on top.   Roast until soft, turn over, Brush on olive oil and light sprinkle salt and pepper on top. This process takes about 20 minutes, remove from the oven and set aside.  Cook noodles according to package directions, drain and set aside Get of a skillet, add the mushrooms and saute until they are soft, add the garlic, spinach, and dry seasonings, mix well and set aside.  Get out a bowl, add half of the cheeses and egg, mix well.  Add the mushrooms to the bowl, mix well, taste, add salt and pepper as needed. Add the sausage and chicken cook over medium heat until done or all the pink is gone. Get out a baking dish lightly grease the dish. Pour half the marinara sauce mixture into the baking dish.  Add a layer of noodles.  Add a single layer of the eggplant, evenly spread half the cheese mixture on top. Add a layer of the noodles, Add a single layer of the sausage. Add a layer of noodles. Add the remaining eggplant and cheese mixture. Add a layer of noodles. Add the remaining sausage. Top with the remaining cheeses.  Bake at 350 degrees for 30 minutes or until everything is bubbly and golden brown.

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