Preheat oven to 375 degrees.
In a large skillet, over medium heat, brown ground beef and pork, drain off fat. Add garlic, shallots, celery and carrot. Stir and cook 5 minutes. Remove from heat. Set aside.
In a dutch oven add spaghetti sauce, diced tomatoes, tomato paste, wine or water, oregano, basil, sugar, salt and pepper. Stir well. Heat to boiling, reduce heat, cover and simmer 1 hour or longer, stirring occasionally.
In a large bowl combine spinach, ricotta cheese, egg, Italian seasoning, parsley, 4 oz mozzarella cheese and 1/2 cup Parmesan cheese.
Spread a thin layer of sauce, about 3/4 cup on the bottom of a 13 x 9 inch baking dish. Arrange 4 lasagna noodles over sauce. Spoon about 1-1/2 cups meat sauce over the noodles. Sprinkle meat sauce with Parmesan cheese. Drop spoonfuls of ricotta mixture over meat. Sprinkle mozzarella cheese and shredded cheddar cheese over all.
Repeat layers 2 or 3 more times ending with remaining meat sauce.
Sprinkle top with any remaining mozzarella cheese, cheddar cheese and Parmesan cheese
Cover pan with aluminum foil. Bake for 45 minutes.
Remove foil and bake 15 minutes longer or until heated through and lasagna is bubbly and cheese is melted. Let stand 10 minutes before serving.