1. Preheat your oven to 375°F (190°C). If you’re using regular lasagna noodles, cook them in boiling salted water until al dente, about 8-10 minutes. Drain and lay them flat on a sheet of parchment or wax paper to prevent sticking.
2. While the noodles cook, fry the bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate to drain excess fat, then chop into bite-sized pieces. Reserve about 1 tablespoon of bacon fat in the skillet; discard the rest or save for another use.
3. In the same skillet with the reserved bacon fat, add olive oil if needed and sauté the chopped onion over medium heat until translucent and soft, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant, stirring constantly.
4. Add the diced tomatoes and tomato paste to the skillet, stirring to combine. Let this simmer gently for 10 minutes, allowing the flavors to meld and the mixture to thicken slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
5. To make the Parmesan garlic béchamel sauce, melt butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until it forms a smooth paste and starts to bubble but not brown.
6. Slowly whisk in the milk, a little at a time, to avoid lumps. Keep stirring until the sauce thickens, about 5-7 minutes. Remove from heat and stir in 1 cup Parmesan cheese, nutmeg (if using), and a pinch of salt and pepper. Taste and adjust seasoning as needed.
7. Now it’s time to assemble! Spread a thin layer of the tomato-onion mixture on the bottom of a 9×13-inch baking dish. Add a layer of noodles (about 3-4, depending on your dish size), then spoon half the béchamel sauce over the noodles, followed by half the chopped bacon and half the mozzarella cheese. Repeat layering: noodles, remaining béchamel, remaining bacon, mozzarella, and finish with the remaining tomato mixture.
8. Sprinkle the remaining 1/2 cup Parmesan evenly over the top layer for that golden, bubbly crust.
9. Cover the baking dish tightly with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbling. Let the lasagna rest for 10 minutes before slicing to help it set and make serving easier.

From my experience hosting those “Wednesday dinners,” letting the lasagna rest is key. I’ve learned the hard way that slicing too soon leads to a messy plate—and nobody wants that after all the effort! This wait also lets the flavors marry a bit more, so be patient; you won’t regret it.