Preheat your oven to 375°F.

In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and drain on paper towels, leaving about 1 tablespoon of bacon grease in the skillet.

Add the diced onion to the skillet and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.

Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and fully cooked, about 5-7 minutes. Drain excess fat if necessary.

Stir in the marinara sauce, Italian seasoning, salt, and black pepper. Let simmer for 5 minutes.

In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, egg, and a pinch of salt and pepper. Mix until well combined.

To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish.

Layer 3 lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles. Sprinkle half of the bacon over the ricotta, then add another layer of meat sauce.

Repeat the layers with 3 more noodles, the remaining ricotta mixture, the rest of the bacon, and another layer of meat sauce.

Top with the final 3 noodles, the remaining meat sauce, and the rest of the mozzarella and Parmesan cheeses.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Let cool for 10 minutes before slicing.