In a large skillet over medium heat, cook 1 pound of ground beef and 6 slices of chopped bacon until browned and crispy, about 8-10 minutes. Drain excess grease, then stir in 2 cups of marinara sauce, allowing it to simmer for 5-10 minutes.

In a medium bowl, combine 1 cup of ranch dressing with the crispy bacon and 2 cloves of minced garlic. Mix thoroughly until well blended.

Preheat your oven to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Place 3 lasagna noodles on top, followed by a layer of the bacon ranch sauce and a sprinkle of 1 cup of shredded mozzarella cheese. Repeat the layering process, ending with a final layer of noodles, meat sauce, and mozzarella.

Cover the assembled lasagna loosely with aluminum foil. Bake in the preheated oven for 30 minutes, then remove the foil and sprinkle ½ cup of grated Parmesan cheese on top. Continue baking uncovered for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Allow the lasagna to cool for 10-15 minutes before serving. Garnish with fresh parsley and enjoy.