1. Heat oil in a large saucepan over medium-high heat. Add onions, carrots, fennel, garlic and fennel seeds and cook until onions and carrots are slightly browned, 8 minutes. Stir in pasta sauce and red pepper. Reduce heat to low and cook, covered, stirring occasionally, until vegetables are tender, 14 minutes.
2. Meanwhile, combine cheeses in a bowl; stir in basil.
3. Heat oven to 350 degree F. Lightly grease a 3-quart baking dish. Line bottom of dish with a single layer of lasagne noodles. Spread with 1/3 of sauce. Cover with 1/3 of the crumbled meat loaf, then top with 1/3 of the cheese and basil mixture. Repeat layering 2 more times, alternating direction of noodles each time. Cover with foil and bake, 40 minutes. Uncover; sprinkle remaining cheese on top and bake 5 minutes more or until lasagne is cooked through and top is bubbly. Remove from oven and let stand 15 minutes before serving. Makes 8 servings.