Preheat your oven to 375°F (190°C).

Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

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 fat in the skillet.

In the same skillet, add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Add the ground beef to the skillet and cook until browned. Drain any excess fat. Stir in the marinara sauce, cooked bacon, Italian seasoning, salt, and pepper. Simmer for 5 minutes.

In a bowl, mix the ricotta cheese with half of the grated Parmesan cheese and a pinch of salt and pepper.

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. Top with a third of the mozzarella cheese and a third of the meat sauce. Repeat the layers, ending with a final layer of noodles topped with the remaining meat sauce and the rest of the mozzarella and Parmesan 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 10 minutes before slicing. Garnish with fresh basil if desired.