BACON-COLBY LASAGNA

Bacon-Colby Lasagna image

With both bacon and ground beef, this hearty dish is a real crowd-pleaser. The recipe came from my grandmother, now in her 80s. I've learned so much from helping her in the kitchen. -Cathy McCartney, Davenport, Iowa

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 2 lasagnas (12 servings each).

Number Of Ingredients 9

Previous Next

Ingredients

24 uncooked lasagna noodles
2 pounds lean ground beef (90% lean)
2 medium onions, chopped
1-1/2 pounds bacon strips, cooked and crumbled
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 tablespoons sugar
1 teaspoon salt
8 cups shredded Colby-Monterey Jack cheese

Steps:

Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a 6-qt. stockpot, cook beef and onions over medium-high heat until beef is no longer pink, breaking up beef into crumbles, 10-12 minutes; drain. Stir in bacon, tomato sauce, tomatoes, sugar and salt; heat through., Spread 1 cup sauce into each of two greased 13x9-in. baking dishes. Layer each with four noodles, overlapping as needed, 1-2/3 cups sauce and 1-1/3 cups cheese. Repeat layers twice., Bake, covered, 40 minutes. Uncover; bake until bubbly, 5-10 minutes longer. Let stand 15 minutes before serving., Freeze option: Cool unbaked lasagnas; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake the lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 357 calories, Fat 18g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 744mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.