Pepperoni Pizza Lasagna "Pizzagna"

Ingredients:

• 4 large mushrooms, sliced
• 230 g of peeled sweet Italian sausage for frying (kupaty)
• 3 tbsp olive oil, plus a little extra for greasing the pan
• 1 small red onion, finely chopped
• 1 small green bell pepper, finely chopped
• 680 g canned marinara sauce
• 0.5 cup chopped ham (about 60 g)
• 1/4 cup chopped pitted black olives
• 1 cup chopped pepperoni sausage (about 90 g)
• 16 sheets of lasagna pasta
• 3 cups finely shredded mozzarella cheese (about 12 oz.)
• 230 gr. ricotta cheese
• 0.5 tbsp. grated Parmesan cheese (about 30 g)
• 2 large eggs, lightly beaten

Preparation:

1. In a large saucepan, heat 2 tablespoons olive oil over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 5 minutes.
   
   Using a slotted spoon, remove the mushrooms to a plate. Add the sweet sausage to the pan and cook, breaking up the pieces, until no longer pink, about 3 minutes. Add the onion and bell pepper, season with salt and ground pepper, and cook, stirring occasionally, until the vegetables are softened, about 4 minutes.
   
   Add marinara sauce (see recipe (2 tbsp cooking time), bring almost to a boil and cook for 5 minutes. Remove from heat and stir in the poached mushrooms, ham, olives, and about 3/4 cup pepperoni; season with salt and pepper. Let cool slightly.
2. Meanwhile, preheat the oven to 190°C. Grease a 20cm springform pan with olive oil using a pastry brush and line the bottom and sides with foil, allowing the edges to hang slightly over the edge.
   
   Bring a saucepan of salted water to a boil. Add the pasta and cook according to package directions; drain and toss with the remaining 1 tablespoon olive oil.
3. In a bowl, combine 2 cups mozzarella, ricotta, Parmesan, and eggs; season with 1/2 teaspoon salt and a couple of grinds of pepper.
   
   Line the inside of the pan with layers of pasta, overlapping each other slightly; trim off any excess dough where necessary. Also cover the bottom of the pan with layers of pasta, overlapping slightly, allowing them to overlap the sides of the pan. Spread 2 cups of sauce in the pan, top with half of the cheese-egg mixture, and then add a layer of pasta.
   
   Repeat with 2 more cups of sauce, the remaining cheese mixture, and a layer of pasta (the layers may extend up the sides of the pan; there may be some left over). Top with the remaining sauce, 1 cup of mozzarella, and 1/4 cup of pepperoni.
4. Bake until golden brown and the sauce is bubbling, about 1 hour (if the crust is forming too quickly, cover the top with foil). Let rest for 0.5-1 hour, then remove the pizzagnes from the pan using the foil. Remove the foil and cut the pizzagnes into portions.