Greek-Style Lasagna

I found this in the Farmers Almanac

• Ready In: 1 hr 5 mins
• Serves: 10

Ingredients

• 15  ounces ricotta cheese
• 12  ounces  crumbled feta cheese (divided)
• 3⁄4 cup  shredded Fontina cheese (divided)
• 2  eggs, beaten
• 1 (28 ounce) jar  spaghetti sauce, with meat
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1⁄2 cup sliced ripe olives
• 2  roasted red peppers, chopped (from jar)
• 2  tablespoons dry red wine
• 9  precooked  lasagna noodles

Directions

1. Coat a 13x9 pan with nonstick cooking spray.
2. Oven 350.
3. Combine ricotta, 2 c feta, 1/2 c fontina and eggs, set aside.
4. Combine sauce, artichoke hearts, olives, peppers, and wine.
5. In the pan layer one-third sauce mixture, 3 noodles, 1/2 ricotta mixture.
6. Repeat layers.
7. Top with 3 noodles the remaining sauce and remaining feta and fontina.
8. Bake uncovered 45 minutes.
9. Let stand 10 minutes befor cutting.