Cook the chopped bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Alternatively, air fry at 375°F (190°C) for 10-12 minutes, shaking halfway. Drain the crispy bacon on paper towels, reserving about 1 tablespoon of bacon fat in the skillet if desired. Set the bacon aside, keeping a small portion for garnish if preferred.

In the same skillet (or a large Dutch oven) with the reserved bacon fat or 2 tablespoons of olive oil, add the ground beef and chopped yellow onion. Cook over medium-high heat, breaking up the beef with a spoon, until the beef is browned and the onions are softened, about 8-10 minutes. Drain any excess fat.

Add the minced garlic to the skillet and cook for 1 minute more until fragrant.

Stir in the crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, dried oregano, and red pepper flakes (if using). Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes (up to 45 minutes) to allow flavors to meld, stirring occasionally. Season with salt and black pepper to taste. Stir about 3/4 of the cooked crispy bacon into the meat sauce.

In a medium mixing bowl, combine the ricotta cheese, large egg, 1/2 cup grated Parmesan cheese, chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until all ingredients are well combined.

Preheat your oven to 375°F (190°C). If you are using regular lasagna noodles (not no-boil), cook them according to package directions until al dente. Drain them and rinse with cold water to prevent sticking.

Spread about 1 cup of the meat sauce evenly on the bottom of a 9x13 inch baking dish.

Arrange 3-4 lasagna noodles over the sauce, slightly overlapping if necessary to cover the bottom of the dish.

Evenly spread half of the ricotta cheese mixture over the noodles.

Top with approximately 1.5 cups of the meat sauce.

Sprinkle with 1 cup of the combined shredded sharp cheddar and Monterey Jack cheeses.

Repeat the layers: noodles, the remaining half of the ricotta cheese mixture, another 1.5 cups of meat sauce, and 1 cup of the shredded cheddar and Monterey Jack cheeses.

Place a final layer of noodles on top. Cover these noodles with the remaining meat sauce, ensuring all noodles are completely covered to prevent them from drying out.

Generously sprinkle the remaining shredded cheddar, Monterey Jack cheeses, and the 1/2 cup grated Parmesan cheese over the top.

Cover the baking dish tightly with aluminum foil. (For best results, you can lightly spray the underside of the foil with cooking spray to prevent cheese from sticking).

Bake for 30 minutes.

Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly, melted, and lightly browned on top.

Let the lasagna rest on a wire rack for at least 10-15 minutes before slicing and serving. This allows the layers to set and prevents the lasagna from falling apart. Garnish with any reserved crispy bacon bits and fresh chopped parsley, if desired.