Prepare all of the ingredients. Start water boiling for pasta. Preheat oven to 400deg.
In a large saute pan over medium high heat, add oil, onions and garlic. Cook for 3 minutes then add Italian sausage. Break up to crumbles and cook for 7-9 minutes (until you no longer see pink). Add tomatoes, Italian seasoning, red pepper flakes, 1 tsp parsley and fennel seed. Reduce heat to medium low and let simmer.
Add broken lasagna noodles to boiling water and cook for 6 minutes. Drain in colander and rinse with cool water. Add to tomato sauce pan and stir to combine. (do not cook the noodles all the way through, they will become mushy if you do)
In a bowl, combine ricotta, 1 cup mozzarella and ½ cup parmesan.
In a 13x9 baking dish, pour noodle and sauce mixture. Spoon dollops (about 2 tbsps) of cheese mixture evenly through baking dish, pushing then down slightly to be submerged in the sauce. Sprinkle top with remaining cheese and parsley. Place in oven for 30 minutes.