A Gluten Free Dairy Free lasagna just like mom's (NOT mine) that's ABSOLUTELY AMBROSIAL! It takes some doing, but worth all the work!
Heat oil in nonstick skillet over medium high heat. Add onions (fennel), carrot, and fennel seeds; saute 5 minutes. Then add sausage and garlic; saute until sausage in cooked through, breaking into pieces, 8 to 10 minutes. Mix in wine; boil 1 minute. Finally, add tomatoes, 1/2 cup basil, and oregano. Bring to a boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper.
Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper.
Preheat oven to 375 degrees F. Spread 1 cup sauce over bottom of 13x9x2-inch glass baking dish. Cover with 3 lasagna sheets placed horizontally across the dish. Drop 1/4 of the cheese mixture over by tablespoons; spread out. Top with 1 cup sauce, then three noodles, and 1/4 of remaining cheese mixture. Repeat twice more with sauce, noodles, and remaining cheese mixture. Spread any remaining sauce. Sprinkle with 1/4 cup Parmesan.
Bake lasagna uncovered until heated and puffed, around 50 minutes. Let stand 10 to 15 minutes and serve.
Sauce and cheese mixture can be made 1 day ahead. Cover separately. Chill.
If using dried Gluten Free lasagna noodles, use 16-6 1/2x3 1/4-inch no-boil lasagna noodles, place in large bowl; cover with hot water. Soak until pliable, about 30 minutes. If using dried noodles, prepare 1 package according to package directions. Drain either.