1-Heat 2 tablespoons extra virgin olive oil in a skillet and cook 2 cups diced onions and 2 tablespoons minced garlic for 3 minutes.

2-Add 2 pounds 80/20 ground beef and cook until no longer pink, then drain the fat.

3-Return the meat to the skillet, stir in 1 cup ketchup and 2 tablespoons spicy brown mustard, and cook for 5 minutes; set aside.

4-Cook 1 pound bacon until crisp, drain, crumble, and set aside; discard the bacon fat.

5-Boil salted water and cook 1 pound lasagna noodles (20 strips) until just underdone; rinse with cold water and set aside.

6-In a large bowl, combine 2 pounds whole milk ricotta cheese, 2 whole beaten eggs, the crumbled 1 pound bacon, 1/4 cup chopped fresh flat leaf parsley, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 ounces shredded Monterey Jack cheese.

7-Preheat the oven to 350 degrees Fahrenheit.

8-Spray a 9x13x3 inch casserole pan with pan spray.

9-Layer as follows: spread 2/3 cup tomato sauce on the bottom, lay four overlapping noodles, spread 1/3 of the ricotta mixture evenly, and top with half of the 1/2 pound white American sliced cheese.

10-Add four more noodles, spread half of the meat mixture evenly, and sprinkle half of the 1 pound shredded sharp white cheddar cheese.

11-Spread another 2/3 cup tomato sauce, then add four noodles.

12-Spread the remaining 1/3 of the ricotta mixture and add the remaining 1/2 pound white American sliced cheese.

13-Add four noodles, the remaining meat mixture, and the remaining ricotta mixture.

14-Top with the final four noodles, the remaining 2 cups tomato sauce, and the remaining 1 pound shredded sharp white cheddar cheese.

15-Bake uncovered for one hour.

16-Let rest covered for 20 minutes to set before cutting.

17-Serve topped with diced dill pickles, diced fresh tomatoes, diced red onion, and shredded iceberg lettuce.

First Step: Prepare ingredients by chopping bacon, dicing onions, and mincing garlic. Preheat oven to 375°F (190°C). Boil lasagna noodles according to package instructions or prepare gluten-free alternatives.

Second Step: Cook bacon in a large skillet over medium heat until crispy. Remove bacon and set aside.

Third Step: In the same skillet, sauté onions and garlic until translucent. Add ground beef and cook until browned. Drain excess fat, then stir in marinara sauce and cooked bacon to combine flavors.

Fourth Step: Begin layering the lasagna in a greased pan: start with a thin layer of meat sauce, followed by noodles, then a mix of cheddar and mozzarella cheese. Repeat layers until ingredients are used, finishing with a cheese layer on top.

Fifth Step: Cover pan with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.

Final Step: Let lasagna rest for 10 minutes before slicing to allow flavors to set. Serve warm. For dietary adaptations, substitute gluten-free noodles if needed, use vegan cheese for plant-based versions, or lean meats to reduce calories.