In a large skillet, heat a drizzle of olive oil over medium heat. Add 1 pound of ground beef and cook until browned, about 5-7 minutes. Stir in 1 diced onion and 2 cloves of minced garlic, cooking until softened, around 3-4 minutes. Mix in 24 oz of marinara sauce, 1 cup of crumbled bacon, 1 teaspoon of Italian seasoning, and 1 teaspoon of smoked paprika. Let the sauce simmer on low for 10 minutes, allowing all flavors to meld.

In a saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, whisk in 4 tablespoons of all-purpose flour, stirring constantly for about 1-2 minutes until lightly golden. Gradually add 2 cups of whole milk while whisking to prevent lumps. Continue cooking until thickened, roughly 5 minutes. Remove from heat and stir in 1 cup of grated Parmesan cheese and ½ teaspoon of garlic powder until smooth and creamy.

Preheat your oven to 375°F (190°C). In a baking dish, start layering your cheeseburger lasagna by spreading a thin layer of the meat sauce at the bottom. Add 3 lasagna noodles on top, followed by half of the béchamel sauce and a sprinkle of shredded mozzarella and cheddar cheese. Repeat the layers, finishing with remaining meat sauce, béchamel, and a generous topping of remaining cheeses for a gooey finish.

Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 30 minutes. Afterward, remove the foil and bake for an additional 15 minutes until the top is golden and bubbly. Once done, take it out and let it rest for about 10 minutes before slicing.