Lasagna with spicy sausage in a frying pan

Ingredients:

• 700 g raw hot Italian sausages, casings removed
• 2 tablespoons extra-virgin olive oil
• 3 shallots, finely chopped
• 3 cloves garlic, finely chopped
• 2 tsp grated lemon zest (2 lemons)
• 0.5 tsp red pepper flakes
• 1 bunch rapini, trimmed and cut into 2cm pieces.
• 1.5 tsp coarse salt
• 1 can (700 g) purchased marinara sauce
• 220g no-boil lasagna sheets
• 1.5 tbsp. grated parmesan
• 450 g fresh mozzarella, drained and torn into large pieces
• 0.5 cups grated Gruyere

Preparation:

1. Preheat oven to 190°C.
2. Heat olive oil in a 12-inch (30 cm) deep skillet over medium heat. Add the sausage and cook, breaking up the clumps with a wooden spoon, until cooked through, about 7 minutes.
3. Add the shallot and garlic and cook until translucent and fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for another 2 minutes. Add the broccoli rabe and season with salt; cook until wilted, another 2 minutes. Transfer everything to a medium bowl and return the skillet to the stovetop over low heat.
4. Spoon a small amount of marinara sauce into the bottom of the skillet. Combine the remaining marinara with the meat filling in a bowl. Arrange half the lasagna noodles on top of the sauce in the skillet, breaking them up as needed to accommodate. Top with half the meat filling. Add 3/4 cup of Parmesan and half of the mozzarella. Layer with the remaining noodles. Top with the remaining meat filling and sprinkle with the remaining Parmesan, mozzarella, and Gruyere.
5. Bake until bubbly and golden brown on top, about 40 minutes. Cool for 5 minutes and serve.