1. Chop onions and garlic.

2. Preheat a large non-stick skillet over medium-high heat. Without adding any fat, remove the sausage casings directly over the skillet and crumble the meat.

3. Add onions and garlic. Cook for 5 minutes, stirring occasionally to break up the sausage.

4. Meanwhile, dice the eggplant.

5. Add the eggplant, tomatoes, fennel seeds and hot pepper flakes. Season generously with pepper. Reduce heat to medium and simmer for 25 minutes.

6. Meanwhile, bring a large pot of water to a boil.

7. Using scissors, cut lasagna sheets lengthwise into strips of about 2.5 cm (1 in.). Cook according to package directions.

8. Rinse and drain white beans. Add to the skillet.

9. Drain the pasta and add to the skillet. Mix gently to coat the pasta and cook for 2–3 minutes to warm the beans.

10. Remove from heat. Grate Parmesan directly over the pan. Serve in the centre of the table.

Store for up to 4 days in the refrigerator or 3 months in the freezer.