Preheat the oven to 350°F.

In a large stock pot, bring 6+ cups of water to boil. Add a pinch of salt.

Cook the lasagna sheets for around 10 minutes, or until al dente, stirring occasionally.

Spritz the cupcake molds with non-stick spray.

Drain the water and place the pasta sheets in the cupcake molds. You can cut them if they are too big for your molds or you want to trim them so they fit better.

While your lasagna sheets are cooking, finely mince the garlic and dice the onions.

Add a tablespoon of olive oil to a cast iron pan and turn the heat to medium. Add the garlic first and allow it to sweat for around 1 minute before adding the onion.

Continue to sweat until moisture is released but the and onions and garlic are not brown. Then, add a pinch of each of your dried herbs: basil, oregano, thyme, chives, salt and pepper.

Next, add the ground beef and cook until golden brown stirring regularly.

Once your meat is brown, add your tomato sauce until warm. Once your sauce is warm, taste it and add sugar and additional herbs if needed. Continue to cook until your sugar and herbs have melded into the sauce.

Once your sauce is cooked, fill the lasagna cups with the sauce.

Top with grated mozzarellas or just place the mozzarella in the center of the cup. Then top with grated parmesan.

Place the lasagna cupcakes in the oven and cook for around 15 minutes or until lightly browned and the cheese is melted. For a more cooked cheese, you can bake them longer.

When you remove them from the oven, top with chopped parsley and let them rest for 5 minutes to cool before serving.

Enjoy!