Bacon-Colby Lasagna

ByElina

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 shredded Colby-Monterey Jack cheese

Directions

  • Preheat oven to 350°. Cook noodles according to package directions for al dente; drain.
  • 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.
  • Spread 1 cup sauce into each of two greased 13×9-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.
  • Bake, covered, 40 minutes. Uncover; bake until bubbly, 5-10 minutes longer. Let stand 15 minutes before serving.
  • 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.

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