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Bacon-Colby Lasagna Recipe
Bacon-Colby Lasagna Recipe photo by Taste of Home

Bacon-Colby Lasagna Recipe

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4.5 20
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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
TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing
MAKES: 24 servings

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 (2 pounds) shredded Colby-Monterey Jack cheese

Nutritional Facts

1 piece equals 357 calories, 18 g fat (11 g saturated fat), 67 mg cholesterol, 744 mg sodium, 25 g carbohydrate, 2 g fiber, 23 g protein.

Directions

  1. Preheat oven to 350°. Cook noodles according to package directions for al dente; drain.
  2. In a 6-qt. stockpot, cook beef and onions over medium-high heat 10-12 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in bacon, tomato sauce, tomatoes, sugar and salt; heat through.
  3. Spread 1 cup sauce into each of two greased 13x9-in. baking dishes. Layer each with four noodles, 1-2/3 cups sauce and 1-1/3 cups cheese. Repeat layers twice.
  4. Bake, covered, 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand 15 minutes before serving.
  5. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 2 casseroles (12 servings each).
Originally published as Bacon-Colby Lasagna in Taste of Home April/May 2004, p39

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


Reviews for Bacon-Colby Lasagna

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 10, 2016

"This really has a good flavor, but next time I will make a few changes. I will add some spices - oregano, basil, parsley and also add a little extra sauce. I found that a 13x9 was actually too big, so I used a little bit smaller pan and only 9 noodles. For that size pan, it just wasn't enough meat and sauce. I did not have a can of diced tomatoes, so I substituted an extra can of tomato sauce. I also cooked the noodles, as I've never had any luck with adding uncooked noodles. I also intend to only use 3 cups of cheese, as I felt it was a little too much."

MY REVIEW
Reviewed Mar. 7, 2016

"Good lasagna recipe. Nice alternative to the standard. I really liked the taste that the bacon added to it. Careful when dividing up the sauce for each layer. I measured everything exactly as written, but came up short for the final layer of sauce. Not sure why. Still came out great, though."

MY REVIEW
Reviewed Aug. 3, 2014

"My Favorite and a nice change"

MY REVIEW
Reviewed Jan. 17, 2014

"My husband is very much a bacon and colby cheese fella. Since we're empty nesters, will cut back recipe for 4 servings. I doubt very much there would be leftovers!"

MY REVIEW
Reviewed Jun. 1, 2013

"What a great way to do Lasagna! Bacon always makes everything better. Has anyone tried to freeze the second lasagna for later use?"

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