Categories: Pasta
Ingredients
- 24 uncooked lasagna noodles
- 2 lbs. ground beef
- 2 medium onions, chopped
- 1 1/2 lbs. bacon strips, cooked and crumbled
- 2- 15oz. cans tomato sauce
- 2- 14.5 oz. cans diced tomatoes, undrained
- 2 tbsp. sugar
- 1 tsp salt
- 8 cups shredded Colby-Jack cheese
Directions
-
Preheat oven to 350. Cook noodles as directed for al dente; drain.
-
In a Dutch oven, cook beef and onions over medium-high heat 10-12 minutes or until beef is no longer pink, breaking up beef into crumbles; 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 dish with 4 noodles, 1 2/3 cup sauce and 1 1/3 cups cheese. Repeat layers twice.
-
Bake, covered, for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand 15 minutes before serving.