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Bacon-Colby Lasagna

 Bacon-Colby Lasagna
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
24 ServingsPrep: 20 min. Bake: 45 min. + standing


  • 2 pounds ground beef
  • 2 medium onions, chopped
  • 2 pounds sliced bacon, 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
  • 24 lasagna noodles, cooked and drained
  • 8 cups (32 ounces) shredded Colby cheese


  • In a Dutch oven, cook beef and onions over medium heat until meat is
  • no longer pink; drain. Stir in the bacon, tomato sauce, tomatoes,
  • sugar and salt; cook until heated through.
  • Spread 1 cup meat sauce in each of two greased 13-in. x 9-in. baking
  • dishes. Layer with four noodles, 1-2/3 cups meat sauce, 1-1/3 cups
  • cheese in each dish. Repeat layers twice.
  • Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes
  • longer or until bubbly. Let stand for 15 minutes before cutting.
  • Yield: 2 casseroles (12 servings each).
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.