Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Ground Beef |
| 1 cup | Fresh Mushrooms; chopped |
| 1 medium | Onion; finely chopped |
| 1 small | Carrot; minced |
| \N \N | Clove Garlic; minced |
| ¼ cup | Dry Red Wine |
| ⅛ teaspoon | Nutmeg |
| ⅛ teaspoon | Cayenne Pepper |
| 2 cups | (8oz) Mozzarella Cheese * |
| \N \N | Egg; lightly beaten |
| ¼ cup | Parmesan Cheese |
| \N \N | Jar Ragu Spaghetti Sauce ** |
| ¾ pack | Lasagna Noodles *** |
| \N \N | Salt and Pepper to taste |
* Shredded ** 28 oz Jar - Slow-Cooked Homestyle *** (3⅖ of a 16oz package) Cooked and drained
Preheat oven to 350ø. In a large skillet, thoroughly brown ground beef; drain fat. Add mushrooms, onion, carrot and garlic; saute until vegetables are tender. Add wine, nutmeg, cayenne pepper, salt and pepper; cook until wine is almost evaporated. Remove from heat; allow to cool 10 to 15 mins. In a medium bowl, thoroughly combine meat mixture, mozzarella cheese, egg and 1 tbls Parmesan cheese. Pour ½ jar spaghetti sauce evenly in a 13x9" baking dish. Evenly spread ⅓ cup meat filling over length of each lasagna noodle. Carefully roll up noodle. Place SEAM SIDE DOWN in baking dish. Repeat with remaining noodles. Bake, covered, 40 mins. Uncover, sprinkle with 3 tbls Parmesan cheese. Bake 5 mins or until bubbly.