Ingredients
24 uncooked lasagna noodles2 pounds lean ground beef (90% lean)2 medium onions, chopped1-1/2 pounds bacon strips, cooked and crumbled2 cans (15 ounces each) tomato sauce2 cans (14-1/2 ounces each) diced tomatoes, undrained2 tablespoons sugar1 teaspoon salt8 cups shredded Colby-Monterey Jack cheese
Preparation
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.
