For the Beef & Bacon Layer

• 1 1/2 pounds (about 680 g) ground beef
• 6–8 slices bacon, cooked until crispy and crumbled
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1–2 tablespoons ketchup (optional, for “burger” flavor)
• 1 tablespoon Dijon or yellow mustard
• 1/2 teaspoon smoked paprika (optional but delicious)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 cup (120 ml) beef broth or water, as needed to keep the meat moist

For the Parmesan Garlic Cream Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3–4 garlic cloves, minced (adjust to taste)
• 2 1/2 cups (600 ml) milk (whole milk or 2%)
• 1/2 cup (50–60 g) grated Parmesan cheese
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning or dried oregano
• Pinch of red pepper flakes (optional, for a mild kick)

For the Lasagna Layers

• 9–12 lasagna noodles, cooked al dente (or use oven-ready if preferred, following package directions)
• 2 cups (about 200 g) shredded mozzarella cheese
• 1 1/2 cups (about 150 g) shredded cheddar cheese
• 1/2 cup (50–60 g) freshly grated Parmesan, for layering and topping

Optional Add-Ins & Toppings

• 1/4 cup diced dill pickles or pickle relish (for a true cheeseburger twist)
• Sliced green onions or chives, for garnish
• Sliced tomatoes or cherry tomatoes, for serving
• A sprinkle of sesame seeds on top, to echo burger buns (optional but fun)