Preheat oven to 375*. Brown beef with salt and pepper, drain.
Cut wonton wrappers into circle shapes using a biscuit cutter or top of glass. If rustic look is desired, no cutting necessary.
Reserve 6 TBL parm. cheese and 6 TBL mozz. for top of cupcakes.
Start layering cupcakes: wonton layer, parm cheese. ricotta cheese, mozz cheese, meat, sauce- use 1-2 teas of each ingr, or to your preference.
repeat layers ending with sauce, top with parm and mozz. Bake 18-20minutes until edges are brown. Remove from oven , let cool for 5 minutes.
To remove, use a knife to loosen edges, then pop each lasagne out.
Garnish with basil and serve.
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