Wild Lasagna Casserole

1 cup chopped onion
3/4 cup chopped green pepper
1 can (14 1/2 oz) clear beef broth, divided
1 lb lean ground beef
1/2 tsp each: salt, dried oregano leaves and garlic powder
1 can (6 oz) tomato paste
4 cups cooked wild rice
1 pkg (16 oz) frozen vegetable medley with broccoli, carrots, water chestnuts & red bell peppers, thawed and drained
1 1/2 cups (6 oz) shredded mozzarella cheese, divided
1 cup light ricotta cheese

Preheat oven to 350°F. In large skillet, saute onion and pepper in 1/3 cup broth until tender; remove and set aside. Brown beef and drain; stir in seasonings, remaining broth and tomato paste. Add onion mixture, wild rice, vegetables and 1 cup mozzarella cheese; toss to blend. Pour half of mixture into 3-quart casserole; dollop with ricotta cheese. Add remaining mixture. Top with remaining 1/2 cup mozzarella cheese. Cover and take 40 minutes. Uncover and back 10 minutes.

Recipe compliments of the Minnesota Cultivated Wild Rice Council