1. Preheat your oven to 375°F (190°C). If using regular lasagna noodles, cook them according to package instructions until al dente. Drain and lay flat on a lightly oiled surface to prevent sticking.
2. In a large skillet over medium heat, cook the diced bacon until crisp, about 7-8 minutes. Remove with a slotted spoon and drain on paper towels, reserving about 2 tablespoons of bacon fat in the pan.
3. Add the minced garlic to the bacon fat and sauté for 1-2 minutes until fragrant but not browned. Remove from heat and set aside.
4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly add the milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes. Stir in half the Parmesan cheese and season with salt, pepper, and dried Italian seasoning. Remove from heat.
5. In a large bowl, combine the ricotta cheese, egg, cooked bacon, garlic mixture, and half of the shredded mozzarella. Mix gently to combine.
6. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce.
7. Spread one-third of the ricotta mixture over the noodles, then drizzle with some béchamel sauce, followed by a spoonful of marinara. Repeat this layering two more times, ending with noodles topped with béchamel and remaining mozzarella and Parmesan cheese.
8. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
9. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired.

Cooking this lasagna always brings back memories of helping Mama Lou stir béchamel sauce while Ouma chopped garlic and cracked jokes. Those small moments infused the dish with something beyond flavor—it’s love on a plate.