• Step 1

  Preheat oven to 350 degrees. Add onion, carrot, celery, and pancetta to food processor; pulse until fine. Heat oil in large stockpot on MED. Add onion mixture, red pepper, and nutmeg. Cook, stirring occasionally, about 10 min, until soft.

• Step 2

  Add ground pork and ground beef to pot. Increase heat to MED-HIGH; cook until meat has browned, breaking up meat while stirring. Add wine; cook about 6 min, stirring occasionally, until wine has completely evaporated.

• Step 3

  Add marinara sauce, water, and Tuscan Seasoning; stir to combine. Bring to simmer; cover partially. Reduce heat to LOW; cook, 15 min.

• Step 4

  Spray bottom and sides of 9x13-inch baking dish with cooking spray; spread a quarter ragu on bottom of pan.

• Step 5

  Arrange 2 lasagna sheets in pan in a single layer. Trim to fit bottom of pan; do not overlap pieces. Top with a quarter ragu; completely covering noodles. Spoon 1/2 cup alfredo sauce evenly on top of sauce. Top with 2 Tbsp Parmigiano Reggiano; season with black pepper.

• Step 6

  Repeat step 5. Finish with 2 lasagna sheets; top with a quarter ragu. Top evenly with remaining alfredo sauce; top with 2 Tbsp Parmigiano Reggiano. Season with black pepper.

• Step 7

  Cover with foil. Place in oven; bake, 50 min. Remove from oven; carefully remove foil. Return to oven; bake, uncovered, 10 min. Remove from oven; let rest 15 min.

• Lasagna is better if made a day or two ahead, allowing flavors to meld. Remove from oven after baking 50 min; keep covered. Allow to cool enough to be refrigerated. Day of serving, bring to room temp. Uncover and bake 20-25 min in 350 degree oven. • This lasagna will not be tall like traditional lasagna. It's compact and flavorful. It's important not to overlap. • See our Parmesan Cream Sauce recipe if you prefer to make sauce from scratch.

Note: When servings & ingredients are modified, nutrition & directions may vary.