Bacon-Colby Lasagna

Ingredients

• 24  lasagne pasta sheets uncooked
• 2 pounds ground beef 90% lean ( )
• 2 medium onion chopped
• 1.5 pounds bacon crumbled cooked
• 30 ounces tomato sauce canned
• 28 ounces tomatoes diced undrained canned
• 2 tablespoons sugar 
• 1 teaspoon salt 
• 8 cups monterrey jack cheese shredded

Equipment

• oven
• pot

Directions

1. Preheat oven to 350°. 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, 10-12 minutes, breaking beef into crumbles; drain. Stir in bacon, tomato sauce, tomatoes, sugar and salt; heat through.
3. Spread 1 cup sauce into each of 2 greased 13x9-in. baking dishes.
4. Layer each with 4 noodles, overlapping as needed, 1-2/3 cups sauce and 1-1/3 cups cheese. Repeat layers twice.
5. Bake, covered, 40 minutes. Uncover; bake until bubbly, 5-10 minutes longer.
6. Let stand 15 minutes before serving.