Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a 9x13 inch baking dish.

In a large skillet over medium-high heat, brown the ground beef and onion until the beef is fully cooked and onions are translucent. Drain excess grease.

Stir 1.5 cups of barbecue sauce into the beef mixture. Reserve the remaining 0.5 cup of sauce for the topping.

In a medium bowl, combine the ricotta cheese, egg, garlic powder, salt, and black pepper. Mix until smooth.

Spread a thin layer of the beef mixture on the bottom of the prepared baking dish.

Layer three to four lasagna noodles over the beef, followed by half of the ricotta mixture, one-third of the bacon, and one-third of the cheddar and mozzarella cheese blend.

Repeat the layers: beef mixture, noodles, remaining ricotta mixture, one-third of the bacon, and one-third of the cheese.

Place the final layer of noodles on top. Spread the reserved barbecue sauce over the noodles, then top with the remaining cheese and bacon.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and bake for an additional 15 minutes until the cheese is melted and bubbling.

Let the lasagna rest for 10 minutes before slicing and serving.