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Three-Cheese Lasagna with Beef

2 tablespoons butter
2 tablespoons olive oil
3 onions, chopped
2 cloves garlic, crushed
1 pound lean ground beef
1/2 cup red wine
1 cup tomato paste
1 cup tomato sauce
1 cup tomato juice
1 teaspoon crushed dried basil
1 green bell pepper, seeded and chopped
2 celery ribs, chopped
1 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1 pound lasagna noodles
5 cups water
8 ounces mozzarella cheese, sliced
1 (8-ounce) container ricotta cheese
1/4 cup freshly grated Parmesan cheese

1. In a heavy saucepan, melt butter in oil over medium heat. Add onions and garlic; cook until limp but not brown, about 5 minutes.
2. Add ground beef and cook, stirring frequently, until no longer pink. Add red wine, cover tightly, and cook for 5 minutes.
3. Add tomato paste, tomato sauce, tomato juice and basil; mix well. Add bell pepper, celery, nutmeg and pepper; simmer for 10 minutes.
4. Meanwhile, cook lasagna according to package directions. Drain and rinse in cold water.
5. Preheat oven to 350°F (175°C).
6. Place one-fourth of the sauce in a 13 x 9-inch baking dish. Alternately layer mozzarella cheese, meat sauce, ricotta cheese and noodles, ending with the noodles. Sprinkle top with Parmesan cheese. Bake for 45 minutes, or until browned and bubbly. Let stand 5 minutes before cutting.

Makes 8 servings.

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