Bacon-Colby Lasagna

• 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

1. Preheat oven to 350u0b0. Cook noodles according to package directions for al dente; drain.
2. 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.
3. 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.
4. Bake, covered, 40 minutes. Uncover; bake until bubbly, 5-10 minutes longer. Let stand 15 minutes before serving.
5. 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 350u0b0. Bake the lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

lasagna noodles, lean ground beef, onions, bacon strips, tomato sauce, tomatoes, sugar, salt, cheese

Taken from www.tasteofhome.com/recipes/bacon-colby-lasagna/ (may not work)