Description
My grandmother added bacon to her cheesy lasagna—something she borrowed from carbonara-style pasta. I learned so much by her side.
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, 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.
