Taste of Home
Bacon-Colby Lasagna
TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing
YIELD: 2 lasagnas (12 servings each).
My grandmother added bacon to her cheesy lasagna—something she borrowed from carbonara-style pasta. I learned so much by her side. —Cathy McCartney, Davenport, Iowa
Ingredients
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24 uncooked lasagna noodles
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2 pounds lean ground beef (90% lean)
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2 medium onions, chopped
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1-1/2 pounds bacon strips, cooked and crumbled
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2 cans (15 ounces each) tomato sauce
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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2 tablespoons sugar
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1 teaspoon salt
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8 cups shredded Colby-Monterey Jack cheese
Directions
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1.
Preheat oven to 350°. Cook noodles according to package directions for al dente; drain.
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2.
In a 6-qt. stockpot, cook beef and onions over medium-high heat until beef is no longer pink, 10-12 minutes, breaking beef into crumbles; drain. Stir in bacon, tomato sauce, tomatoes, sugar and salt; heat through.
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3.
Spread 1 cup sauce into each of 2 greased 13x9-in. baking dishes. Layer each with 4 noodles, overlapping as needed, 1-2/3 cups sauce and 1-1/3 cups cheese. Repeat layers twice.
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4.
Bake, covered, 40 minutes. Uncover; bake until bubbly, 5-10 minutes longer. Let stand 15 minutes before serving.
Nutrition Facts
1 piece: 357 calories, 18g fat (11g saturated fat), 67mg cholesterol, 744mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 23g protein.
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