Slice Onions into thin ringlets.
Heat Skillet on medium. Add 2 tablespoons of Butter and a drizzle of Olive Oil and heat Skillet until Butter is melted. Add Onions and begin sautéing until it begins to caramelize and soften. Add a pinch of Salt & Pepper to taste and continue stirring periodically. Cooking time will vary but may take 15-20 minutes or so.
Peel Potatoes and cut into cubes. Place in a pot of salted water and bring to boil. Cook Potatoes 15 -20 minutes until fork tender. Drain and place back into same pot.
Add 1/2 of Sour Cream, both tubs of Onion Chive Cream Cheese, 1 tablespoon Garlic Herb Seasoning, 6 oz. of Shredded Cheese, 2 tablespoon of Butter, Salt & Pepper to taste. Using Potato Masher, mash all together until ingredients are incorporated and Potatoes are smooth. Taste again to be sure no additional seasonings are needed.
Slice Bacon into small pieces. Cook in skillet until browned and a little crispy. Remove and place on paper towel lined plate to drain Bacon grease.
Bring a pot of salted water with a little Olive Oil to boil. Cook Lasagna Noodles according to directions on package being sure to stir occasionally to avoid Pasta from sticking together. Pasta should be Al Dente since it will continue to cook in oven. Drain in colander and run cold water over it to stop the cooking process.
In a pot, add Heavy Cream, remaining Sour Cream, 4 oz. Cream Cheese, 6 oz Shredded Cheese, 1 tbsp Garlic Herb Seasoning, Salt & Pepper to taste. Heat on medium/high stirring consistently until it thickens. Taste to be sure no additional seasonings are needed.