Lasagne "Cupcakes"

Ingredients:

1/3 pound ground beef (ground turkey or Italian sausage can be used)
Salt and pepper
1 1/2 cups marinara sauce (homemade or store-bought)
24 small, square wonton wrappers
Non-stick spray
1 3/4 cups (7 oz.) Parmesan cheese (I used shredded, but powdered/grated works, too)
1 3/4 cups (7 oz.) mozzarella cheese, shredded
3/4 cup (or so) ricotta cheese
Basil or parsley, for garnish (optional)

Method:

1. Preheat oven to 375 degrees. Spray the wells of a regular-size muffin tin with cooking spray. 
2. Brown ground beef. Season with salt and pepper. Drain (if necessary). Combine with sauce.
3. Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass as a guide. You can cut several at a time. (Note: For a more rustic look, no cutting necessary. The four corners of the wonton wrappers will just stick up out of the "cupcake" and become super crisp.)
4. Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Add in a little Parmesan cheese, ricotta cheese and mozzarella cheese in each. Top with a little meat and sauce mixture. 
5. Repeat layers again (wonton, Parmesan, ricotta, mozzarella and sauce). Top with reserved Parmesan and mozzarella cheeses.
6. Bake for 18 - 20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges and then pop each lasagna out.
7. Garnish with chopped basil or parsley and serve.