Instructions:

• Preheat your oven to 375°F (190°C).
• Boil water in a large pot and cook the lasagna sheets according to the package instructions. Once al dente, drain and lay them flat on a clean towel to cool.
• In a mixing bowl, combine the well-drained ricotta cheese with a pinch of salt and pepper. Stir until creamy and set aside.
• Drizzle a little extra-virgin olive oil into each muffin cup to prevent sticking.
• Cut the lasagna sheets into squares that will fit the muffin tin. Place a square in the bottom of each muffin cup. Layer with a spoonful of marinara sauce, a dollop of ricotta mixture, some cubed mozzarella, and a few basil leaves. Repeat the layering process until the cups are filled, finishing with marinara and mozzarella on top.
• Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden and bubbling.
• Remove from the oven and let the lasagna cups cool for a few minutes before gently removing them from the muffin tin. Serve warm, garnished with additional basil if desired.