Bring a large pot of salted water to a boil.

Add lasagna sheets and cook according to package directions until just al dente.

Drain lasagna sheets and rinse before transferring to a cutting board.

Cut pasta into squares, about 3 per sheet.

Set aside, layered between damp towels.

Meanwhile, make the sauce. Heat olive oil in a medium saucepan over medium heat.

Add shallots, Italian seasoning and chile flakes and cook until shallots are transparent.

Add tomatoes and simmer for 30 minutes over low heat, stirring often until tomatoes break down and sauce thickens.

Stir in butter and season with salt and pepper to taste.

To make the filling, heat olive oil in a 12-inch heavy skillet over moderate heat.

Add garlic and cook, stirring frequently, until garlic turns golden brown, 1 to 2 minutes.

Add arugula, pepper and zest and cook, stirring frequently, until arugula wilts, 2 to 4 minutes.

Let arugula cool, then chop finely and transfer to a bowl.

Stir in goat cheese. Set aside.

To assemble ravioli, preheat the oven to 375°F.

Grease a 9x13-inch baking dish.

Place 12 pasta squares in the bottom of the dish.

Top each with a tablespoon of goat cheese-arugula mixture.

Cover each with another square of pasta.

Spoon sauce over ravioli.

Bake for 15 minutes or until heated through. Serve immediately.