In a large skillet, heat over medium heat and add 1 pound of ground beef, cooking until browned, about 6-8 minutes. Add a diced small onion, sautéing until soft, around 4-5 minutes. Stir in 3 minced garlic cloves and cook for an additional minute. Mix in a jar of marinara sauce, crumbled bacon, Italian seasoning, smoked paprika, salt, and pepper. Let this savory meat sauce simmer for 10 minutes to meld flavors before setting it aside.

In a medium saucepan over medium heat, melt 3 tablespoons of unsalted butter until bubbling. Gradually whisk in 3 tablespoons of all-purpose flour and cook for 1-2 minutes to form a roux. Slowly whisk in 2 cups of whole milk, stirring continuously until thickened—about 5 minutes. Add 1 cup of grated Parmesan cheese and 2 teaspoons of garlic powder, seasoning with salt and pepper to taste, and then remove from heat to keep warm.

Preheat your oven to 375°F (190°C). In a 9x13” baking dish, spread a thin layer of meat sauce across the bottom. Place 3 lasagna noodles over the sauce, then add a layer of béchamel sauce, followed by 1 cup of shredded mozzarella and ½ cup of shredded cheddar. Repeat this process, finishing with a generous layer of sauce and remaining cheeses on top.

Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 30 minutes. After this time, carefully remove the foil to expose the cheesy top, then bake uncovered for an additional 15 minutes. Keep an eye out for a bubbly, golden crust.

Once done, remove from the oven and let it rest for 10 minutes, allowing the layers to set for easy slicing.

After resting, slice the lasagna into squares, showcasing the enticing layers inside. Optionally, garnish with chopped fresh parsley for a pop of color.