Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a large skillet, cook bacon over medium heat until crispy. Remove bacon and set aside, reserving 1 tbsp of drippings in the skillet. Sauté the chopped onion in the drippings until softened, about 5 minutes.

Add the ground beef and minced garlic to the skillet. Cook until the beef is browned, breaking it apart with a spoon. Drain any excess grease.

Stir in the ketchup, mustard, Worcestershire sauce, and diced tomatoes. Crumble half of the cooked bacon into the sauce. Bring to a simmer and cook for 10 minutes, stirring occasionally.

In a medium bowl, combine the ricotta cheese, softened cream cheese, and 1 cup of the mozzarella cheese. Season with salt and pepper.

To assemble, spread a thin layer of meat sauce in the bottom of the prepared baking dish. Layer with noodles, half of the ricotta mixture, half of the chopped pickles, a third of the remaining meat sauce, and a third of the cheddar cheese. Repeat the layers. Finish with a final layer of noodles, the last of the meat sauce, and top with the remaining mozzarella and cheddar cheese.

Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Let the lasagna rest for 10-15 minutes before slicing. Garnish with the remaining crumbled bacon before serving.