3 tbsp (45 mL) extra-virgin olive oil
Add tomatoes and bring to boil; reduce heat and simmer until reduced by half, about 7 minutes.
Sprinkle shrimp with salt and pepper; add to pan and simmer for 3 minutes.
Meanwhile, trim 1/2 inch (1 cm) from base of rapini stems; cut rapini into thirds. In large pot of boiling salted water, cook rapini until tender, about 4 minutes. With slotted spoon, remove rapini and drain; stir into sauce.
Cut lasagna sheets into thick strips; add to boiling water and cook until al dente, about 4 minutes. Drain and add to sauce; toss to coat.