Warm the olive oil in a large skillet set over medium heat. Add the diced onions and minced garlic and cook, stirring occasionally, until the onions begin to soften, about 3 minutes.

Add the ground beef, break it up with a spoon, and cook until there is no visible pink. Drain excess fat through a strainer and return the beef to the pan.

Stir the ketchup and spicy brown mustard into the cooked beef. Let the mixture simmer for about 5 minutes so the flavors meld, then remove from heat and set aside.

Cook the bacon until crisp, then crumble it and blot on paper towels to remove extra grease.

Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until they are just shy of al dente (still slightly firm). Drain and rinse under cold water to stop the cooking, then drain well.

In a roomy bowl, combine the ricotta, beaten eggs, crumbled bacon, chopped parsley, kosher salt, black pepper, and shredded Monterey Jack. Mix until everything is evenly incorporated.

Preheat the oven to 350°F (175°C). Spray a 9x13x3-inch casserole dish with nonstick cooking spray.

Spread about 2/3 cup of tomato sauce across the bottom of the prepared dish. Arrange four lasagna noodles in a slightly overlapping layer.

Spoon one-third of the ricotta mixture over the noodles and spread evenly. Top with half of the sliced American cheese.

Place another layer of noodles, spread half of the seasoned beef mixture across them, and sprinkle half of the shredded cheddar over the meat.

Spoon another 2/3 cup of tomato sauce, add four more noodles, and spread the next third of the ricotta mixture. Add the remaining American cheese slices on top.

Add a fourth layer of four noodles, spread the remaining beef mixture evenly, then top with the last of the ricotta filling.

Finish with the final layer of noodles, spread the remaining tomato sauce over the top, and cover with the remaining shredded sharp cheddar.

Bake the lasagna uncovered for 1 hour. After baking, loosely cover and let it rest for about 20 minutes to firm up before slicing.

Cut the lasagna into 12 portions (4 by 3). Serve each slice topped or accompanied by shredded lettuce, diced tomatoes, diced red onion, and chopped dill pickles as desired.