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Finely slice your shallots, garlic and rosemary.
Heat an oven-proof sauté pan over a medium heat. Add a little olive oil, then squeeze in your sausagemeat. Fry for about 5 mins until golden, then remove from the pan with a slotted spoon and set aside. There should be some fat remaining in the pan.
Add your shallots to the same pan and cook for 10 mins until softened. Add your garlic, rosemary and chilli flakes, then cook for another 2 mins. Add your cavolo nero to the pan along with your chicken stock, then cook for 5 mins until it is soft and reduced.
Heat your oven to 210°C.
Pour the mixture into a blender, then blitz until smooth.
Pour your green sauce back into your pan, then get your sausages back in there. Season to taste with salt and pepper. Tear your lasagne sheets in half, then arrange these in the pan.
Pour your double cream over the top, then tear on your mozzarella. Grate over your parmesan and nutmeg, then bake for 25 mins.
Serve and enjoy!