In a large skillet, brown 1 pound of ground beef over medium-high heat for about 5–7 minutes, until no longer pink. Add in 1 small diced onion and 3 minced garlic cloves, sauté for another 3 minutes until the onion is soft. Stir in 1 cup of crumbled crispy bacon, 24 ounces of marinara sauce, 1 teaspoon of Italian seasoning, ½ teaspoon of smoked paprika, and season with salt and pepper. Simmer for 10 minutes, then set aside.

In a medium saucepan over medium heat, melt 3 tablespoons of unsalted butter. Once melted, whisk in 3 tablespoons of all-purpose flour, cooking for 1–2 minutes until bubbly but not browned. Gradually add 2 cups of whole milk while whisking continuously, cooking until the mixture thickens, about 5 minutes. Stir in 1 cup of grated Parmesan cheese and 2 teaspoons of garlic powder, seasoning to taste before removing from heat.

Preheat your oven to 375°F (190°C). In a greased 9x13-inch baking dish, spread a layer of the meat sauce, followed by 3 cooked lasagna noodles, a layer of béchamel, and then sprinkle with 1 cup of shredded mozzarella and ½ cup of shredded cheddar. Repeat the layering process until all ingredients are used, finishing with a final layer of cheese on top for a bubbly, golden finish.

Cover the assembled lasagna with foil and place it in the preheated oven for 30 minutes. After this time, remove the foil and continue to bake for an additional 15 minutes, or until the cheese is bubbling and golden brown.

Once baked, allow the lasagna to rest for about 10 minutes before slicing.

Before serving, sprinkle chopped fresh parsley on top for a pop of color and added freshness.