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
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
Reviews
VERY GOOD
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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.
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.
My Favorite and a nice change
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!
What a great way to do Lasagna! Bacon always makes everything better. Has anyone tried to freeze the second lasagna for later use?
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This has been a family favorite ever since I made it. It is fast, easy and delicious! We call it the bacon cheeseburger lasagna.