pre-heat oven to 375 degrees.

lightly spray olive oil on two 6-cup standard muffin tins.

in a large pot of boiling water, blanch each lasagna sheet for 2-3 min until slightly softened.

cut each lasagna sheet in 1/2.

fit each lasagna sheet carefully into the cupcake mold, making sure not to break it.

fill each lasagna cup with 2 tbsp of the ricotta filling.

season with salt & pepper

add 2 tbsp of marinara sauce in each lasagna cup to cover the ricotta mixture.

top each lasagna cup with a small amount of cubed mozzarella.

bake the lasagna cups for 20 minutes, or until the cheese has melted and the lasagna cups are cooked through and crispy golden brown.

serve immediately, garnished with basil leaves.