Heat a large pot over medium-high heat and add the oil. Add the onion and 1/2 teaspoon salt and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about one minute more. Add the beef and cook, stirring to break into pieces. Cook until no pink remains, another 5 minutes or so. Add the wine, if using and cook until little to no liquid remains, another 5 minutes. Stir in the marinara, gelatin, fish sauce, oregano, red pepper flakes, and fennel seeds. Bring to a boil then reduce heat to a simmer and cook uncovered, for about 1 hour, or until thickened and little liquid remains. Off heat, add in 2 tablespoons parsley and all of the fresh basil.

Preheat oven to 375ºF.

Combine ricotta cheese with egg, nutmeg, 2 tablespoons parsley, and 1/2 teaspoon salt in a large bowl.

To assemble, spread 1/3 of the meat sauce in the bottom of a 9x13-inch casserole dish. Layer lasagna sheets over the meat sauce. Spread half of the ricotta cheese mixture onto the noodles. Repeat to form three layers and top with mozzarella and Parmesan cheese. Cover the lasagna with foil, ensuring that the foil does not touch the cheese. At this point, you can put the dish in the fridge and bake it the next day or bake right away.

Bake for 30 minutes. Remove foil, and bake another 25 minutes, or until top is beginning to brown. Allow the lasagna to cool for 20 minutes before serving.