Prepare the tomato sauce.
Preheat oven to 375 degrees F.
To start the lasagnas: Heat the oil in a large
skillet over medium-high heat. Add the
garlic cloves and red pepper flakes. Cook, stirring
frequently, until the garlic is golden,
about 5 minutes. Remove and discard the garlic. Add
the spinach, a handful at a time,
and stir-fry until it wilts, about 3 minutes. Add
the lemon juice then transfer the spinach
to a colander set over a bowl to drain.
Reserve 8 tablespoons of Parmesan and 8 tablespoons
of mozzarella—this will be the
topping. The remaining cheese will be used in the
lasagnas (note you can vary the
amount of cheese to taste keeping in mind that the
parmesan is salty, the mozzarella is
sweet as well as salty and helps to hold the
lasagnas together, and the ricotta is sweet
Start assembling the lasagnas. Line each cupcake
mold with a round wonton wrapper.
Put a little Parmesan, a little mozzarella, and a
little ricotta into each mold. Top with a
little spinach and a spoonful of sauce. Repeat
layers of wonton wrappers, cheeses,
spinach and sauce, creating 6 layers in all, and
ending with sauce. Sprinkle each lasagna
with reserved Parmesan and mozzarella. (The
‘cupcakes’ can alternatively be topped
with Pink Ricotta Frostings. See Cook’s Note.)
Bake until the lasagnas are nicely browned, about 20
minutes. Serve warm garnished
with cherry tomatoes and basil leaves.