In a large skillet over medium heat, brown 1 pound of ground beef until fully cooked, about 5-7 minutes.

Add in the diced onion and cook until softened, approximately 4 minutes.

Stir in the minced garlic, marinara sauce, crumbled bacon, Italian seasoning, smoked paprika, and season with salt and pepper.

Let this simmer for 10 minutes, allowing flavors to meld together.

In a medium saucepan, melt 3 tablespoons of unsalted butter over low heat.

Whisk in 3 tablespoons of all-purpose flour and cook for 1-2 minutes until bubbly.

Slowly pour in 2 cups of whole milk while whisking vigorously, cooking until the mixture thickens, about 5 minutes.

Stir in 1 cup of grated Parmesan cheese and 2 teaspoons of garlic powder, seasoning with salt and pepper before removing it from the heat.

Preheat your oven to 375°F (190°C).

In a large baking dish, spread a layer of the meat sauce on the bottom, followed by a layer of cooked lasagna noodles.

Pour a portion of the béchamel over the noodles and sprinkle with shredded mozzarella and cheddar cheese.

Repeat the layers until all ingredients are used, finishing with a topping of cheese and an extra sprinkle of grated Parmesan.

Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 30 minutes.

After this time, remove the foil and continue baking for another 15 minutes until the top is golden and bubbly.

Let the lasagna rest for 10 minutes before slicing to maintain its glorious layers.