Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        ground beef
     1/8  teaspoon      cayenne pepper
   1      cup           fresh mushrooms -- chopped
   2      cups          mozzarella cheese * -- (8oz)
   1      medium        onion -- finely chopped
                        egg -- lightly beaten
   1      small         carrot -- minced
     1/4  cup           parmesan cheese
   1      clove         garlic -- minced
   1      jar           ragu spaghetti sauce **
     1/4  cup           dry red wine
     3/4  package       lasagna noodles ***
     1/8  teaspoon      nutmeg
                        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 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 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 mins. Uncover, sprinkle with 3 tbls Parmesan cheese. Bake 5 mins or until bubbly.