Bacon-Colby Lasagna

Ingredients

12 uncooked lasagna noodles

1 lb. lean ground beef (90%)

1 medium onion, chopped

3/4 lb. bacon strips, cooked & crumbled

1 can (15oz) tomato sauce

1 can (14.5oz) diced tomatoes, undrained

1 tbsp. sugar

1/2 tsp. salt

4 C. (16oz) shredded Colby-Monterey jack cheese

Directions

1) Preheat oven to 350 degrees. Cook noodles according to pkg. directions for al dente; drain.

2) In a large skillet, cook ground beef & onions over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in bacon, tomato sauce, undrained tomatoes, sugar & salt; heat through.

3) Spread 1 C. sauce into a greased 13x9in baking dish. Layer with flour noodles, 1 2/3 C. sauce & 1 1/3 C. cheese. Repeat twice.

4) Bake, covered, 40 minutes. Uncover; bake 5-10 minutes more or until lasagna is bubbly. Let stand 15 minutes before serving.

Prep: 20 minutes

Bake: 45 minutes + standing

Serves: 12

Provolone Ziti Bake

Ingredients

1 tbsp. Olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 cans (28oz ea.) Italian Crushed Tomatoes

1 1/2 C. water

1/2 C. dry red wine or reduced sodium chicken broth

1 tbsp. sugar

1 tsp. dried basil

1 pkg. (16oz) ziti or small tube pasta

8 slices provolone cheese

Directions

1) Preheat oven to 350 degrees. In a 6 qt. stockpot, heat olive oil over medium -high heat. Add onion; cook & stir 2-3 minutes or until tender. Add garlic; cook 1 minute. Stir in crushed tomatoes, water, wine, sugar & basil. Bring to a boil; remove from heat. Stir in uncooked ziti.

2) Transfer mixture to a 13x9in. baking dish coated with cooking spray. Bake, covered, 1 hr. Top with provolone cheese. Bake, uncovered, 5-10 minutes longer or until ziti is tender and cheese is melted.

Prep: 20 minutes

Bake: 65 minutes

Serves: 8