Preheat oven to 180°C. Add oil and beef to a large oven proof skillet. Cook over medium heat, breaking up the beef with a wooden spoon. Once the beef is about halfway done cooking, add the onion, garlic, and 1/2 teaspoon salt. Continue to cook until onions are soft. Add red wine. Simmer until the wine is reduced by half.

Add the tomato paste, passata, some salt, sugar, vegetable powder, fennel seeds, and water. Bring to a boil and reduce to a simmer. Simmer for 5 minutes. Taste the sauce and season with salt and pepper. Add the mascarpone or cream cheese and stir well.

Break up the lasagne sheets and sink them to the sauce. All lasagne need to be covered by sauce. Let them cook until al dente, stirring every few minutes. You might need to add water.

Once the lasagne are al dente add ½ cup mozzarella and mix well. Then add the remaining mozzarella and the parmesan on top. Make sure it's evenly distributed. Put the skillet in the oven, uncovered. Bake until the cheese has melted and browned, about 15-20 minutes. Add fresh basil leaves and serve!