In a large skillet over medium heat, cook the ground beef until browned. Add the diced onion and sauté until soft, about 4–5 minutes. Stir in the minced garlic and cook for another minute.

Mix in the marinara sauce, crumbled bacon, Italian seasoning, smoked paprika, and season with salt and pepper. Let it simmer for about 10 minutes, then set aside.

In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes.

Gradually add the milk and cook until thickened, about 5 minutes.

Stir in the Parmesan and garlic powder; season with salt and pepper.

Preheat the oven to 375°F (190°C). In a 9x13” baking dish, start with a layer of meat sauce, followed by lasagna noodles.

Then add a layer of béchamel and sprinkle with mozzarella and cheddar. Repeat the layers, finishing with cheese on top and a sprinkle of Parmesan.

Cover with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes until bubbly and golden brown. Allow to rest for about 10 minutes before slicing.