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Title: Bacon-Colby Lasagna
Categories: Pasta, Beef, Pork, Cheese, Veggetables
Yield: 24 servings

24 Uncooked lasagna noodles
2 lb 90% lean ground beef
2 md Onions; chopped
1 1/2 lb Skiced bacon; cooked,
- crumbled
30 oz (2 cans) tomato sauce
29 oz (2 cans) diced tomatoes;
- undrained
2 tb Sugar
1 ts Salt
8 c Shredded Colby-Jack cheese

Set oven @ 350ºF/175ºC.

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, 10-12
minutes, breaking beef into crumbles; drain. Stir in
bacon, tomato sauce, tomatoes, sugar and salt; heat
through.

Spread 1 cup sauce into each of 2 greased 13x9-in.
baking dishes. Layer each with 4 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.

Cathy McCartney, Davenport, Iowa

Makes: 2 lasagnas (12 servings each)

RECIPE FROM: https://www.tasteofhome.com

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