In a large skillet over medium heat, brown 1 pound of ground beef for about 5-7 minutes until no longer pink. Add one diced onion and cook for another 2-3 minutes until soft. Stir in 3 minced garlic cloves, cooking until fragrant, about 1 minute. Mix in 24 oz of marinara sauce, 1 cup of crumbled crispy bacon, Italian seasoning, smoked paprika, and season with salt and pepper. Let it simmer on low for 10 minutes while flavors meld.

In a saucepan, melt 3 tablespoons of unsalted butter over medium heat. Whisk in 3 tablespoons of all-purpose flour, cooking for about 1-2 minutes until slightly golden, then gradually add 2 cups of whole milk, whisking continuously. Continue to cook until the mixture thickens, around 5 minutes. Remove from heat, and stir in 1 cup of grated Parmesan cheese and 2 teaspoons of garlic powder. Season with salt and pepper, then set the béchamel sauce aside.

Preheat your oven to 375°F (190°C). In a 9x13-inch baking dish, spread a layer of the meat sauce at the bottom. Place 4 cooked al dente lasagna noodles over the sauce, followed by a layer of the creamy béchamel sauce. Sprinkle with 1 cup of shredded mozzarella and ⅓ cup of shredded cheddar cheese. Repeat the layers two more times, finishing with a layer of cheese on top. Sprinkle the last layer with ½ cup of grated Parmesan cheese for that perfect crispy topping.

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes. Carefully remove the foil and continue baking for an additional 15 minutes until the top is bubbly and golden brown.

Once removed from the oven, let the Cheeseburger Lasagna cool for about 10 minutes. Garnish with chopped fresh parsley if desired, and slice into hearty portions to enjoy.