In a medium pot, put the olive oil and chopped bacon over medium heat, stir until lightly browned. Add the onion, garlic, red pepper and ground beef, stirring occasionally until browned for about 5 minutes, then add the oregano, parsley, thyme and basil.
Put the tomatoes, tomato paste, 2 cups water and bay leaf. Cover and simmer the sauce. Add salt and pepper to taste.
Preheat the oven to 400 degrees F.
In a baking dish, put a spoonful of red sauce on the bottom then, arrange the lasagna pasta
pour half of the red sauce over the pasta, drizzle about of the bechamel sauce on the top.
Repeat the same layer and pour the remaining béchamel sauce over the pasta, then sprinkle with mozzarella cheese and parmesan cheese.
Cover with aluminium foil and bake for 20 minutes. Remove the cover and bake for another 5 minutes.
Garnish with chopped parsley and served.