Serving Size 8

1 1/2 pounds Lean Ground Beef
1 cup Mushrooms -- fresh, 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 -- shredded
1 Egg -- lightly beaten
1/4 cup Parmesan Cheese -- grated
28 ounces Spaghetti Sauce -- (jar)
16 ounces Lasagna Noodles -- large package
Salt and Pepper -- to taste

Preheat oven to 350 degrees F.
In a large skillet, brown ground beef. Drain fat. Add mushrooms, onion, carrot and garlic, then saute until vegetables are tender. Add wine, nutmeg, cayenne pepper, salt and pepper and 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. Pour 1/2 jar spaghetti sauce evenly in a 13" x 9" baking pan or 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 Tbsp. Parmesan cheese. Bake 5 mins or until bubbly