Preparation Steps

• In a medium to large skillet over medium, heat olive oil then add onions and garlic and cook for three minutes.
• Add ground beef and cook until no longer pink. Remove from heat and pour into a strainer and strain off all fat and liquid.
• Place the meat back in the pan and back on burner and add ketchup and mustard and cook for five minutes on medium heat. Set aside.
• Cook bacon to crisp, drain on paper towels and crumble or chop. Set aside. Dispose of bacon fat.
• Heat a large pot of water to a boil and once boiling, add a little salt then add all of the lasagna noodles. Cook to a few minutes less than fully cooked, still chewy. Drain and run under cold water. Set aside.
• In a large bowl, mix ricotta cheese, eggs, cooked crumbled bacon, chopped parsley, salt, pepper and the shredded jack cheese. Set aside.
• Preheat oven to 350 degrees F.
• Spray a 9X13X3-inch casserole pan with kitchen pan spray.
• Spread ⅔ cup of tomato sauce on bottom then lay out four lasagna noodles overlapping to fit.
• Top with ⅓ of the ricotta mixture, spreading evenly.
• Top that with one half of the American cheese slices.
• Layer on four more lasagna noodles.
• Spread half the meat mixture evenly and sprinkle on half of the shredded cheddar cheese.
• Spread another ⅔ cup of tomato sauce over the cheese and layer on four more noodles.
• Spread another one third ricotta mixture over the noodles and layer the second half of the American cheese.
• Top the American with four more lasagna noodles, the rest of the meat mixture and the rest of the ricotta mixture.
• Finally, top with the remaining four lasagna noodles, the remaining tomato sauce and the remaining shredded cheddar cheese.
• Bake uncovered for one hour.
• Remove from the oven, cover and let rest 20 minutes to set up.
• Cut 4X3 into 12 pieces and serve with lettuce, tomato, onion and pickle over each portion.