you'll want a huge saucepan for this.

1 onion, sauteed with 3/4 a head of garlic in ~half a stick of butter
	for about 6 minutes
add 1 red bell pepper, chopped along with a can of artichoke hearts,drained
	plus a small can of sliced mushrooms, drained.  cook a few minutes more
finally add a 10 oz package of frozen spinach (thawed if possible) and a
	half cup of fresh basil (chopped) and cook until blended and happy

now add a cup of alfredo sauce, a cup of red marinara sauce, and a cup of
	jalapeno glaze (yeah, i guess you'll get to make your own, i had some
	laying around..it's mostly sweet with a tiny kick.  you could skip it,
	but add something sweet and something hot instead!) and simmer for
	a while, lidless.  you want it not-soupy but still wet, and then you can
	call it done

place a layer of it in a casserole dish 9x13, then 4 lasagna noodles (i cooked
	mine halfway, you could get away with nocooking if you leave the sauce
	moister), then place a layer of ricotta and mozarella, then more noodles,
	then more saucy, then more noodles, then sauce, then cheese (no noodles
	between the sauce and cheese up top).  top with 4oz of crumbled feta.
	i used a cup of ricotta and 3 cups of mozz total (plus feta.  you could
	use goatcheese instead of feta).

finally, cook in a 350 oven for 40 minutes covered, and then 15 more minutes
uncovered.

wait at least 6 minute before you eat it, lest it scald your tongue.