Save on Pinterest

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
  • Total Time
    Prep: 30 min. Bake: 45 min. + standing
  • Makes
    2 lasagnas (12 servings each)


  • 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


  • 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 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.
  • 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.

Recommended Video


Click stars to rate
Average Rating:
  • gremaux
    Jul 30, 2020


  • jamieberg
    Jun 17, 2018

    No comment left

  • 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
    Jan 17, 2014

    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?

  • KrisHines
    Jan 20, 2013

    No comment left

  • Medic 716
    Oct 20, 2011

    No comment left

  • 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.