Preheat your oven to 350 °F (about 175 °C).

Boil the lasagna sheets according to the package instructions until they are just al‑dente; drain and set aside.

In a large skillet over medium‑high heat, add the diced onion and cook until softened. Then add the ground beef and Italian sausage, cooking until no pink remains.

Drain off excess grease from the meat mixture, but reserve a small portion of the cooked meat aside (for later topping).

Into the meat mixture, stir in about 20 of the pepperoni slices and ½ cup of the crumbled bacon, then pour in the marinara sauce and mix well.

Add the drained lasagna sheet pieces to the skillet and fold gently so the pasta is coated in the meat‑sauce mixture.

Sprinkle the shredded mozzarella cheese over the top of the skillet. Then add the reserved meat and remaining bacon as a topping. Place the remaining pepperoni slices evenly over the layer of melted cheese.

Transfer the skillet (if oven‑safe) or pour into a baking dish, and bake in the pre‑heated oven for 10‑15 minutes, or until the cheese is fully melted and bubbly.

Remove from oven, allow to rest a few minutes, then serve hot and enjoy.