Preheat oven to 350 degrees.

In a medium non-stick pan over medium heat, sauté the beef until cooked through, breaking up meat with back of spatula, about 8 minutes. Remove the meat from the pan and allow to cool.

In the same pan, heat the olive oil. Saute the onion, red pepper, and fennel for 5 minutes. Add the ground beef; gently mix. Salt and pepper to taste.

Combine ricotta with basil; season to taste with salt and pepper.

Spread 1 cup sauce over bottom of 13 by 9-inch baking dish. Place 5 lasagna sheets over sauce, overlapping to fit. Spread another cup of sauce over the noddles.

Spread half the vegetable/beef mixture over the sauce. Repeat layering with 5 lasagna sheets. Spread the ricotta mixture evenly over the sheets. Sprinkle half of the mozzarella over the ricotta mixture, then sprinkle with 1/2 cup Parmesan cheese.

Spread the remaining vegetable/beef mixture over the cheese. Layer the last 5 sheets of lasagna on top; top with remaining sauce. Sprinkle with remaining cheese.

Cover with foil; bake for 40 minutes. Uncover and bake an additional 15 minutes. Let lasagna stand 15 minutes before serving.