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Pre-heat the oven to 180c fan. Heat 1 tbsp of the oil in a large shallow casserole over a medium heat. Break the sausages up into the pan and cook, stirring occasionally, for 6-8 minutes until a little crispy. Add the wine and deglaze the pan. Cook, stirring occasionally, for 3-4 minutes. Transfer the sausages and juices to a plate and set to one side.
Heat the remaining oil in the casserole over a medium heat and add the onion, fennel and a pinch of salt and pepper. Cook, stirring occasionally, for 8-10 minutes. Add the sage, garlic, cabbage and 3-4 tbsp of water. Cover and cook, stirring occasionally, for 8-10 minutes until the cabbage has wilted. Add the flour, stir together, and then stir in the milk, a little at a time until incorporated. Cook, stirring occasionally, for 2-3 minutes to thicken and cook out the flour flavour.
Return the sausages and all the juice to the pan. Add the water and half the gruyere and a quarter of the cheddar. Stir together and check the seasoning, adding salt and pepper to taste. Crush the lasagna sheets straight into the sauce. Stir together and cover with cheese. Bake for 15-20 minutes until golden and bubbly. Leave to firm up for at least 5 minutes before serving.