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Bacon-Colby Lasagna


  • 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


  • 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 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.
  • 3. 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.
  • 4. Bake, covered, 40 minutes. Uncover; bake until bubbly, 5-10 minutes longer. Let stand 15 minutes before serving.
  • 5. 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

1 piece: 357 calories, 18g fat (11g saturated fat), 67mg cholesterol, 744mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 23g protein.


Average Rating: 4.5
  • pusspuss01
    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.

  • dschultz01
    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.

  • cardonahuffam
    Aug 3, 2014

    My Favorite and a nice change

  • Joscy
    Dec 31, 1969

    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!

  • grniis2
    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?

  • Chewee
    Aug 18, 2011

    This has been a family favorite ever since I made it. It is fast, easy and delicious! We call it the bacon cheeseburger lasagna.

  • lovemycoffee
    Feb 11, 2011

    This was good, and I'll make it again, but not on a regular basis.

  • nhatalsky
    Jan 30, 2011

    This recipe is one of my family's favorites! It's not nearly as time-consuming as a regular lasagna, and my kids love the bacon and Colby flavors together as a delicious change! We had one of my son's friends to dinner tonight, and he made me promise to share the recipe with his mom! Yum!

  • bjeanmarak
    Dec 1, 2010

    Very greasy and thus rich for a dinner dish.

  • lab7137
    Nov 23, 2009

    This recipe was delicious. A co-worker ate 3 plates (so far). I made it with ground turkey instead of ground beef. Really delicious.

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