Recipe - Homestyle Lasagna Rolls

1 One half pound Ground Beef
1 cup Fresh Mushrooms; chopped
1 md Onion; finely chopped
1 small Carrot; minced
Clove Garlic; minced
One fourth cup Dry Red Wine
1/8 teaspoon Nutmeg
1/8 teaspoon Cayenne Pepper
2 cup (8oz) Mozzarella Cheese *
Egg; lightly beaten
One fourth cup Parmesan Cheese
Jar Ragu Spaghetti Sauce **
Three fourths pack Lasagna Noodles ***
Salt and Pepper to taste

* Shredded ** 28 ounce Jar SlowCooked 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini