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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: 30 min. Bake: 45 min. + standing


  • 24 uncooked lasagna noodles
  • 2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 2 medium onions, chopped
  • 2 pounds sliced bacon, chopped
  • 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 (32 ounces) shredded Colby cheese


  • Preheat oven to 350°. Cook noodles according to package
  • directions for al dente; drain. Meanwhile, in a 6-qt. stockpot, cook
  • beef and onions over medium heat 10-12 minutes or until beef is no
  • longer pink, breaking up beef into crumbles; drain and set aside.
  • In same pot, cook bacon over medium heat until crisp, stirring
  • occasionally; drain. Stir in tomato sauce, tomatoes, sugar, salt
  • and reserved beef mixture; heat through.
  • Spread 1 cup meat sauce in each of two greased 13x9-in. baking
  • dishes. Layer each with four noodles, 1-2/3 cups meat sauce and
  • 1-1/3 cups cheese. Repeat layers twice.
  • Bake, covered, 40 minutes. Bake, uncovered, 5-10 minutes longer or
  • until bubbly. Let stand 15 minutes before serving. Yield: 2

2 of 2

Bacon-Colby Lasagna (continued)

Directions (continued)

  • 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.