How to Make It
Begin the Lasagna: Stir together panko, Parmesan, parsley, basil, black pepper, and half of the chopped bacon in a small bowl; set aside.
Prepare the Tomato Sauce: Preheat oven to 450°F. Toss together tomatoes, red onion, olive oil, garlic, vinegar, salt, black pepper, and sugar on a rimmed baking sheet. Bake in preheated oven until tomatoes are softened and slightly browned, about 20 minutes. Stir in basil, and set aside. Reduce oven temperature to 375°F.
Meanwhile, prepare the Bacon Béchamel: Combine white onion, butter, ground fennel seeds, red pepper, thyme sprigs, garlic, cloves, and bay leaf in a medium saucepan. Cook over medium, stirring often, 3 minutes. Add wine, and cook, stirring often, until liquid has reduced to about 1 tablespoon. Stir in milk and cream, and bring to a boil. Remove from heat, and let stand 20 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids.
Whisk together bacon drippings and flour in a medium saucepan over medium. Cook, whisking often, 2 minutes. Add warm milk mixture, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Remove from heat, and set aside.
Assemble the Lasagna: Place 2/3 cup of the Tomato Sauce in the bottom of a lightly greased 13- x 9-inch baking dish. Arrange 3 lasagna noodles in a single layer on Tomato Sauce. Spread 1 cup of the Tomato Sauce on noodles, and top evenly with 1 cup of the Bacon Béchamel. Sprinkle evenly with 1/4 cup of the chopped bacon and 1 cup of the mozzarella. Top evenly with half of the kale. Repeat layers of noodles, Tomato Sauce, Bacon Béchamel, bacon, mozzarella, and kale. Top with remaining 3 noodles, and spread evenly with remaining Bacon Béchamel. Top evenly with remaining 1 cup mozzarella. Cover loosely with a piece of aluminum foil lightly coated with cooking spray. Bake at 375°F 35 minutes.
Uncover Lasagna, and sprinkle evenly with panko mixture. Return to oven, and bake at 375°F until golden brown and bubbly, 10 to 15 minutes. Let stand 10 to 15 minutes before serving.