Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        ground beef
   1      cup           fresh mushrooms -- chopped
   1      medium        onion -- finely chopped
   1      small         carrot -- minced
   1      clove         garlic -- minced
     1/4  cup           dry red wine
     1/8  teaspoon      nutmeg
     1/8  teaspoon      cayenne pepper
   2      cups          mozzarella cheese * -- (8oz)
                        egg -- lightly beaten
     1/4  cup           parmesan cheese
   1      jar           ragu spaghetti sauce **
     3/4  package       lasagna noodles ***
                        salt and pepper to taste

Preparation:

* Shredded ** 28 oz Jar - Slow-Cooked Homestyle *** (3.4 of a 16oz package) Cooked and drained Preheat oven to 350o. In a large skillet, thoroughly brown ground beef; drain fat. Add mushrooms, onion, carrot and garlic; sauté‚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 minutes. In a medium bowl, thoroughly combine meat mixture, mozzarella cheese, egg and 1 tbls Parmesan cheese. Pour 1/2 jar spaghetti sauce evenly in a 13x9" baking dish. Evenly spread 1/3 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 minutes. Uncover, sprinkle with 3 tbls Parmesan cheese. Bake 5 mins or until bubbly.