Lasagne isn't usually a quick weeknight endeavour, but this cheat's version delivers the same delicious flavour in less-than-half the time. Soft ribbons of torn pasta cook in the rich pork and tomato sauce for an indulgent dinner that tastes as though it's been simmering for hours.
Squeeze sausage mince from casings, discarding casings. Peel and thinly slice onion. Thinly slice zucchini into rounds.
Heat oil in an ovenproof frypan over medium-high heat. Add sausage and cook, breaking up with a wooden spoon, for 4–5 minutes or until golden brown. Add onion and cook for 5–6 minutes or until softened.
Preheat oven grill to high. Add zucchini to frypan with mince and cook for a further 2–3 minutes or until softened slightly. Season with salt and pepper. Add cherry tomatoes and 375ml (1½ cups) water and bring to a simmer.
Break lasagne sheets into quarters and poke them into the middle of the pan, making sure they're completely submerged. Reduce heat to medium-low and simmer, stirring occasionally to make sure the pasta doesn’t stick to the bottom of the pan, for 15 minutes or until lasagne sheets are tender and the sauce has thickened.
Remove from heat and sprinkle over mozzarella. Transfer to preheated grill for 4–5 minutes or until cheese has melted and is golden brown.
Allow lasagne to stand for 5 minutes. Divide between plates to serve.