Hearty Lasagna Rolls
Hearty Lasagna Rolls
1 1/2 pounds extra-lean ground beef
1 cup chopped fresh mushrooms
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 shredded Mozzarella cheese
1 egg -- lightly beaten
1/4 cup grated Parmesan cheese
1 28-ounce jar Ragú Hearty Pasta Sauce
12 ounces lasagna noodles -- cooked and drained
Preheat oven to 350 degrees F.
In a large skillet, thoroughly brown ground beef; drain fat. Add mushrooms, onion, carrot and garlic; sauté until vegetables are tender. Add wine, nutmeg and cayenne 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 tablespoon Parmesan cheese. Put 1/2 jar sauce evenly in a 13 × 9-inch 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, 40 minutes. Uncover; sprinkle with 3 tablespoons Parmesan cheese. Bake 5 minutes or until bubbly.
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