Turn the BBQ on to a medium heat and add the oil in your Paella Pan. Allow it to heat up for a minute then add the sausage meat. Cook for a few minutes, breaking up the meat into smaller chunks and stirring until browned all over, and some of the edges start to crisp and caramelise. Stir in the garlic and fennel seeds; cook for a minute until fragrant then add the tomatoes. Season and cook for a few minutes, with the lid on the BBQ, until bubbling.

Turn the heat down to low.

Take your lasagne sheets and tear/cut each sheet in to 3 or 4 pieces. Gently push down into the pan, spreading out evenly, leaving some edges poking out. Dot the mascarpone all over the top and then scatter over the mozzarella and parmesan. Replace the lid and cook for around 25 minutes, until golden and bubbling.