Preheat your oven to 375°F. In a large skillet, heat olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove bacon and set aside, leaving the drippings in the skillet.

In the same skillet, add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onion is translucent. Drain excess fat. Stir in Italian seasoning, salt, and pepper.

In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, and egg. Mix until smooth.

In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the beef mixture, half of the bacon, and a third of the mozzarella cheese.

Repeat the layering process: add another layer of 3 noodles, the remaining ricotta mixture, the remaining beef mixture, the remaining bacon, and another third of the mozzarella cheese. Top with the final 3 noodles, the remaining marinara sauce, and the remaining mozzarella and cheddar cheese.

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.

Let the lasagna cool for about 10 minutes before slicing and serving.