Preheat oven to 350 degree F. For sauce, in a 12-inch skillet or Dutch oven cook and stir onion, celery, carrots, and garlic, in hot oil over medium heat for 10 minutes until vegetables are just tender. Add mushrooms and ham. Cook, uncovered, for 10 minutes, stirring occasionally. Stir in cream, undrained tomatoes, water, and wine. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Season to taste with salt and ground black pepper.

In a bowl combine cheeses. Spoon 1-1/2 cups of the sauce in a 3-quart rectangular baking dish. Sprinkle with 2/3 cup of the cheese mixture. Top with 4 lasagna noodles, overlapping as needed. Repeat twice. Spoon on remaining sauce and sprinkle with remaining cheese mixture. Cover tightly with foil. Bake about 50 minutes or until heated through and noodles are tender when pierced with a fork. Let stand, covered, 20 minutes before serving. Makes 12 servings.