Cook the bacon in a large skillet over medium heat until crispy, then remove and set aside on paper towels to drain excess grease.

In the same skillet, add the lean ground beef and brown it completely until it's no longer pink, about 5-7 minutes.

Stir in the minced garlic with the browned beef and sauté for another minute until fragrant.

Pour in the marinara sauce and mix well with the beef and garlic, allowing it to simmer for 2-3 minutes.

In a separate bowl, combine ricotta cheese with half of the grated Parmesan cheese and season with salt and pepper.

In a baking dish, layer the beef mixture, no-boil noodles, cheese mixture, more beef, and mozzarella, and repeat, finishing with mozzarella on top.

Preheat your oven to 375°F (190°C). Cover the lasagna with foil and bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes until bubbly and golden.

Let the lasagna rest for 10-15 minutes before serving for easier slicing.