Sephardic lasagna with turkey and eggplant

Ingredients:

• 900 g of ground turkey
• 900 g of minced veal
• 900 g of fresh sliced ​​mushrooms (regular button mushrooms, crimini mushrooms, or shiitake mushrooms)
• 2 large eggplants, peeled and diced
• 250 g spinach, defrosted
• 16 whole, unbroken matzahs
• 4 tbsp ground cinnamon or to taste
• 1/2 cup vegetable oil
• 2 medium onions, diced
• Salt and ground black pepper to taste
• 1/4 cup finely chopped fresh parsley leaves
• 6 crushed cloves of garlic
• 4 - 6 packs (450 ml) of egg mixture
• 6 jars (480 g) of tomato sauce
• 1/4 cup sugar or honey

Preparation:

1. Preheat oven to 180°C.
   
   In a large skillet, brown the ground turkey and veal for about 10 minutes. Once browned, drain the fat, then sprinkle the mixture with 2 tablespoons of cinnamon.
2. In another large skillet, heat 1/4 cup olive oil and sauté the diced onion until browned. Add the sliced ​​mushrooms and spinach to the onion mixture and sauté with the spices, a pinch of salt, and pepper until the mushrooms are tender and the liquid has evaporated. Transfer the mixture to a large bowl.
3. In the same pan (do not wash it), add the remaining 1/4 cup of oil and sauté the diced eggplant and garlic with a pinch of salt and pepper until soft. Add these ingredients to the bowl with the onions and mushrooms. Add chopped parsley, ground pepper, and the remaining 2 tablespoons of cinnamon.
4. Add 2 cans of tomato sauce to the vegetable mixture. Stir in the roasted turkey and veal with the vegetable mixture. Season with spices. Add 1/4 cup of sugar or honey to taste.
5. Line a work surface with thick paper towels. Use two aluminum baking pans: one for soaking the matzo and one for dipping the mixture in the egg.
6. Fill a large aluminum baking dish halfway with very hot water (almost boiling). Add the matzoh, one at a time, until it's soaked but not falling apart, just pliable. Remove and place on a paper towel. If necessary, place another towel on top of the matzoh to absorb excess moisture.
7. Pour about 3 packs of the melange mixture into a second large aluminum pan. (You'll need to dip the softened matzo into the egg mixture one at a time and layer it.)
   
   Grease two 25x33 cm glass baking dishes with a little olive oil. Open the remaining jars of tomato sauce and pour the mixture into a bowl.
8. Begin assembling the lasagna in a Pyrex baking dish. First, coat the bottom with a thin layer of tomato sauce, then add 2-2.5 soaked matzo balls (used as lasagna sheets), then the filling, and then a little tomato sauce. Continue this process until you have 6-8 matzo balls in each dish. Brush the final layer of matzo balls with a little tomato sauce. (Each dish should have 3 layers of matzo balls.)
   
   Bake at 180°C for 40 minutes, until the surface is firm and golden.