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Heat oil in a 12-inch cast-iron skillet over medium-high. Add beef, and cook, stirring occasionally, until crumbled and browned, about 5 minutes. Add garlic, salt, fennel seeds, and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in 1 ½ cups of water, scraping up any browned bits on bottom of skillet.
Using tongs, stir in marinara and lasagna noodle pieces, ensuring pieces are submerged in sauce. Bring to a boil over medium-high; cover, reduce heat to low, and simmer until noodles are just tender, 15 to 20 minutes, uncovering during last 5 minutes of cooking. While mixture cooks, preheat oven to broil with oven rack about 10 inches from heat source.
Stir together ricotta, shredded mozzarella, grated Parmesan, and basil in a medium bowl until combined; dollop over cooked noodle mixture in skillet.
Broil in preheated oven until cheese is melted and lightly browned, about 5 minutes. Garnish with additional basil.