Put the oil in a large saucepan or Dutch oven and place over medium heat. Add the onion and cook until softened, stirring frequently so it doesn't brown. Once the onion is soft, stir in the garlic and meat.
Cook until the meat is no longer pink, stirring and breaking it ups with a wooden spoon. Stir in 2 teaspoons salt, black pepper, fennel and chili and the tomatoes. Lower the heat to a simmer and partially cover the pan. Cook for 20 - 25 minutes. Add the parsley and taste the sauce for seasoning (I usually find it needs a little more salt).
Meanwhile, bring a large pot (5 - 6-quarts) to a boil. Add three tablespoons salt. Break the lasagna noodles into rough pieces about 2 inches long.
Cook the pasta until al dente. Drain well and add to a large serving bowl with the sauce. Serve with cheese sprinkled over the top.