Lasagna Cupcakes

Instructions
Preheat oven to 375F/180C. Lightly oil a 6-cup standard muffin tin or coat with nonstick spray.
In a large pot of boiling water, blanch the lasagne sheet for 2-3 min until slightly softened.
Fit each lasagna sheet evenly into the cupcake molds
Transfer the herby ricotta into a piping bag or use a spoon. Fill each lasagna cup with 1 tbsp of cheese filling.
Add 1-2 tbsp of marinara sauce in each cupcake to cover the ricotta mixture.
Top each lasagna cupcake with cubed mozzarella.
Drizzle with a little olive oil and season with black pepper to taste.
Bake for 10-12 minutes, or until the cheese has melted and the lasagna are cooked through and crispy golden brown.
Serve immediately, garnished with basil leaves.

Recipe and video courtesy of  The Petite Cook

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