Ingredients2 tbsp extra virgin olive oil 12 sage leaves1 fennel bulb, finely chopped450g Italian pork sausages, casings removed2 garlic cloves, crushed400g can crushed tomato 350ml (1½ cups) chicken stock 120g dried lasagne sheets, broken500g mascarpone cheese50g finely grated parmesan100g coarsely grated mozzarellaMethodStep 1Preheat the oven grill to high. Heat the oil in a large deep oven-proof frying pan over high heat. Add the sage leaves and cook for 30 seconds or until crisp. Remove the sage and set aside. Add the fennel, sausage mince and garlic, breaking up the mince with the back of a wooden spoon. Cook for 5 minutes or until the fennel is caramelised.Step 2Add the tomatoes and stock and bring the mixture to a simmer. Add the pasta sheets, submerging them in the liquid, and cook for 15 minutes, covered, until they are just tender and the sauce has reduced.Step 3Meanwhile, combine the mascarpone, parmesan, mozzarella and 60ml of water in a medium bowl. Season with salt and mix well. Spoon the cheese mixture over the lasagne. Place the frying pan on a baking tray and place it under the grill, then cook for 6-8 minutes or until the top is bubbling and golden.Step 4Set the lasagne aside for 10 minutes to set before serving, scattered with black pepper and the crispy sage leaves.