Start by cooking the chopped bacon in a large skillet over medium heat. Let it crisp up slowly—this is where you build that deep, smoky flavor. Once done, remove and set aside, leaving about a tablespoon of the bacon fat in the pan.

Add the diced onion to the same skillet and cook until soft and slightly golden. Stir in the garlic and cook for another 30 seconds.

Add the ground beef and cook until browned, breaking it apart as it cooks. Season with salt and pepper. Once fully cooked, stir the crispy bacon back in. Set aside.

In a saucepan, melt butter over medium heat. Add flour and whisk continuously for about 1 minute to form a roux.

Slowly pour in the milk and cream, whisking constantly to avoid lumps. Add minced garlic, then let the sauce simmer until it thickens.

Stir in the Parmesan cheese, salt, and pepper. The sauce should be smooth, creamy, and slightly thick—almost like a pourable Alfredo.

Preheat your oven to 180°C (350°F).

Spread a thin layer of sauce on the bottom of your baking dish. Add a layer of noodles, followed by the beef mixture, then sauce, then cheese.

Repeat the layers until everything is used, finishing with a generous layer of cheese on top.

Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for another 15 minutes until the top is golden, bubbly, and irresistible.

Let the lasagna rest for at least 10 minutes before slicing. This helps the layers set and makes serving much easier.