Tuscan Lasagna

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1 red onion, chopped (2 cups)
1 carrot, peeled, chopped (1/2 cup)
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Diced Celery (2 cups)
1 pkg (4 oz) Citterio Cubetti Pancetta (Deli Dept)
1/4 cup Wegmans Extra-Virgin Olive Oil
1/2 tsp crushed red pepper
Pinch of grated nutmeg
3 1/2 tsp garam masala (spice blend ingredient)
1 tsp grated nutmeg (spice blend ingredient)
1/4 tsp cinnamon (spice blend ingredient)
3/4 tsp curry powder (spice blend ingredient)
3/4 lb ground pork
3/4 lb Wegmans 80% Lean Ground Beef
1 pkg (4 oz) Citterio Cubetti Prosciutto (Deli Dept)
1 cup dry red wine
1 pkg (24 oz) Italian Classics Seasoned Tomato Sauce (Prepared Foods)
1 3/4 cups water
2 tsp spice blend
salt and pepper to taste
1 pkg (12.5 oz) Italian Classics Lasagna Sheets (Dairy Dept), prepared per pkg directions
1 pkg (24 oz) Italian Classics Parmesan Cream Sauce (Prepared Foods), divided
6 Tbsp Italian Classics Grated Parmigiano-Reggiano, divided
Cracked black pepper to taste

Make soffritto: Process onion, carrot, celery, and pancetta in food processor until very fine. Set aside.

Heat oil in large stockpot on MEDIUM. Add soffrito, red pepper, and pinch of nutmeg. Cook, stirring often, about 10 min until water from veggies has evaporated and color has deepened.

Make spice blend: Combine garam masala, 1 tsp nutmeg, cinnamon, and curry powder in small container. Set aside.

Make meat ragu: Add ground pork, ground beef, and prosciutto to soffritto. Raise heat to MEDIUM-HIGH; cook, stirring constantly, until meat is cooked and crumbled to small pieces. Add red wine. Cook, stirring occasionally, 10-12 min until wine has completely evaporated.

Add tomato sauce, water, and 2 tsp spice blend.* Stir to combine. Season to taste with salt and pepper; bring to a simmer. Cover partially; reduce heat to LOW. Cook 15 min. This is a double batch of finished ragu. Use half in this recipe; freeze the other half for another pasta meal.

Preheat oven to 350 degrees. Spray bottom and sides of pan with nonstick cooking spray; spread bottom of pan with 1 cup meat ragu.

Arrange two lasagna sheets in pan in a single layer. Trim to fit bottom of pan without overlapping or going up sides or corners of pan.

Top with 3/4 cup meat ragu; completely covering noodles. Drizzle with 3/4 cup parmesan cream sauce. Top with 1 1/2 Tbsp Parmigiano-Reggiano and cracked black pepper to taste.

Repeat steps 7 and 8 twice.

Repeat step 7 one final time, then top with 1 1/2 cups meat ragu. Drizzle with remainder of Parmesan Cream Sauce. Top with 1 1/2 Tbsp Parmigiano-Reggiano and cracked black pepper. Cover with foil.

Bake 50 min. Remove from oven, remove foil. Return to oven; bake 15 min. Let rest 15 min before serving.