Instructions: Combine the black olives and the habanero chiles in a glass jar with the white wine. Place the jar in the refrigerator for 3 days and, once a day, turn the jar upside down and shake gently.

In a large heavy saucepan heat the olive oil. Add the onion, carrots, celery and garlic, and saute for 2 minutes. Then add the tomatoes and the tomato paste, and mix thoroughly.

Bring the tomato mixture to a low boil and add the basil, oregano, bay leaf, parsley, rosemary, sugar, balsamic vinegar, and 1 cup of the stock. (Reserve the second cup of stock to use for thinning later in the cooking). Cover and simmer for at least 1 hour, stirring occasionally. If the mixture becomes too thick, thin with the reserved stock.

Remove the bay leaf from the tomato sauce and discard. Add remaining stock and the olive/habanero/wine mixture and stir well. Spread 1/2 cup of the tomato sauce mixture in a 13 X 9 inch baking dish. Mix the ricotta cheese and parmesan cheese together and spread onto the dry lasagne noodles (as you use them is easiest). Place the noodles on top of the tomato mixture to cover the bottom of the pan. Top the noodles with 1/2 of the artichoke hearts and 1/2 of the chopped spinach. Sprinkle with 1/2 of the mozzarella cheese and top with 1/2 of the tomato sauce mixture.

Repeat with another layer of noodles with ricotta, artichokes and spinach. Top with remaining ricotta cheese and tomato sauce mixture. Then top with the remaining mozzarella cheese. Add about 2-4 ounces water down the sides of the lasagne.

Spray a piece of foil with nonstick spray and cover the pan tightly. Bake at 350 degrees for 1 hour. Remove the foil and continue to cook for another 15 minutes or until cheese is nicely browned.

Can also be made ahead: cover and refrigerate to bake later. Allow an extra 20 - 30 minutes baking time.

NOTES : This is really good and spicy if you use habaneros!

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If you cant find habaneros, you can substitute any hot chile

(just triple or quadruple the amount!)

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This needs to be started 3 days in advance.

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