1-1/2	lbs.	extra-lean ground beef
1	cup	chopped fresh mushrooms
1		small carrot, minced
1		medium onion, finely chopped
1	clove	garlic, minced
1/4	cup	dry red wine
1/8	tsp.	nutmeg
1/8	tsp.	cayenne pepper
2	cups	shredded Mozzarella cheese
1		egg, lightly beaten
1/4	cup	grated Parmesan cheese
1	28 oz. jar	Ragu Hearty Pasta Sauce or any prepared Pasta Sauce
1	12 oz. package	lasagna noodles, cooked and drained.

Directions:
Preheat oven to 350° F.

In a large skillet, thoroughly brown the beef and drain fat. Add mushrooms, onion, carrot and garlic. Saute until vegetables are tender. Add wine, nutmeg and cayenne pepper. Cook until wine is almost evaporated. Remove from heat and allow to cool, 10 to 15 minutes.

In a medium bowl, thoroughly combine meat mixture, mozzarella cheese, egg and 1 Tbsp. Parmesan cheese. Put 1/2 jar of pasta sauce evenly in a 13" x 9" 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. Evenly spread remaining sauce over lasagna rolls. Bake, covered for 40 minutes. Uncover and sprinkle with 3 Tbsp. Parmesan cheese. Bake 5 more minutes or until bubbly.

Serves 6