1-1/2 lbs. extra-lean ground beef
1 cup chopped fresh mushrooms
1 medium onion, finely chopped
1 small carrot, finely chopped
1 clove garlic, finely chopped
1/4 cup dry red wine or beef broth
2 cups shredded mozzarella cheese (about 8 oz.)
1 egg, slightly beaten
5 Tbsp. grated Parmesan cheese
1 jar (32 oz.) Sorrisos Pasta Sauce
12 ounces lasagna noodles, cooked and drained
1. Preheat oven to 350°. In 12-inch skillet, brown ground beef over medium-high heat; drain. Stir in mushrooms, onion, carrot and garlic and cook over medium heat, stirring occasionally, until vegetables are tender. Stir in wine and cook over high heat 3 minutes. Remove from heat; let stand 10 minutes.
2. In medium bowl, thoroughly combine ground beef mixture, mozzarella cheese, egg and 2 tablespoons Parmesan cheese. In 13 x 9-inch baking dish, evenly pour 2 cups Pasta Sauce. Evenly spread 1/3 cup ground beef filling over each lasagna noodle. Carefully roll up noodles. Place seam-side-down in baking dish. Evenly spread remaining Pasta Sauce over lasagna rolls.
3. Bake covered 40 minutes. Sprinkle with remaining 3 tablespoons Parmesan cheese and continue baking uncovered an additional 5 minutes or until bubbling.