Prepare the Meat Sauce: In a large skillet, heat over medium-high heat and add ground beef. Cook until browned, about 5–7 minutes, breaking it apart as it cooks. Stir in diced onion for sweetness and sauté for 3 minutes until translucent. Then, add minced garlic cloves and cook for another minute until fragrant. Incorporate marinara sauce, crumbled bacon, Italian seasoning, and smoked paprika. Let it simmer on low for 10 minutes to meld the flavors together.

Make the Parmesan Garlic Béchamel: In a saucepan over medium heat, melt unsalted butter until bubbling. Whisk in all-purpose flour to create a roux, stirring continuously for about 2 minutes to cook the flour. Gradually pour in whole milk while whisking to remove lumps, cooking until the mixture thickens, about 5–7 minutes. Remove from heat, and stir in grated Parmesan cheese, garlic powder, salt, and pepper to taste. Set aside.

Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of the meat sauce, followed by a layer of cooked lasagna noodles. Spoon a portion of the béchamel over the noodles, followed by shredded mozzarella and shredded cheddar. Repeat these layers twice, finishing with another layer of béchamel and the remaining cheeses on top, including grated Parmesan.

Bake and Rest: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 30 minutes to allow the flavors to combine. Afterward, remove the foil and bake uncovered for an additional 15 minutes, until the cheese is golden and bubbly. Allow the lasagna to rest for 10 minutes before slicing to let the layers set, ensuring easy serving.