1. If you plan to simmer your sauce for an extended period, begin by preparing the sauce. However, if you prefer a quicker approach, then start by soaking the pasta sheets for 30-45 minutes before assembling your lasagne.
2. Place the lasagne sheets next to one another on a tray, pour cold water over them, and set them aside until needed.
3. Toast a generous ½ teaspoon of fennel seeds, on medium-high heat in a large saucepan. Remove the fennel seeds then drizzle oil into the saucepan.
4. Remove the sausage meat from the casing and add to the pan along with the turkey mince. Cook the mince and crumble it into smaller pieces with a wooden spoon as it cooks. Fry for 10-15 minutes on a high heat until all the mince is a rich golden brown.
5. Once golden, add the toasted fennel seeds into the mince mixture, along with the onions. Cover, lower the heat to medium and cook, stirring every so often until the onions are translucent (around 5 minutes). Once soft, grate in the garlic, stir it in and cook for a further minute.
6. Tip the tomatoes into the mince mixture, rinse the tin by half filling it with water and add this to the mixture along with the Calabrian chilli paste.
7. Simmer until the sauce reduces, (about 15-20 minutes) until it is thick and glossy*
8. While the sauce simmers make the cheesy layers. Combine the grated mozzarella, ricotta, nutmeg, Parmesan, chopped parsley and the cream. Season with salt and pepper to taste.
9. Drain the pasta. Check the sauce. It should be thick, but spread easily when ladled into a dish. Season the sauce with salt and pepper to taste.
10. Heat the oven to 200C.
11. Drizzle a little oil into a high sided baking dish, suitably sized to feed 6 hungry people. Use a brush or your hands to lightly coat the inside of the dish with oil. This will stop the lasagne from sticking.
12. Spoon in half of the spicy sausage sauce and top with 3 sheets of pasta.
13. Dollop half of your cheese mixture over the lasagne sheets, then flatten with a spoon.
14. Layer in 3 more sheets of pasta, then top with the remaining spicy sausage sauce.
15. Finally finish with a layer of pasta, and top with the rest of the cheese mixture.
16. Tear the mozzarella balls into chunks and scatter these across the top. Grate over a dusting of Parmesan.
17. Cover the lasagne with tin foil and bake until the pasta is cooked through and the sauce is bubbling, typically around 25-30 minutes. You will know the pasta sheets are cooked, when the lasagne is easily pierced with a knife.
18. Remove the foil and continue baking for an additional 30-40 minutes until the lasagne achieves a deep golden brown colour on top, along with crispy edges.
19. Allow the lasagne to rest for 10 minutes out of the oven, then slice into 6 portions and serve

Enjoy!