Cook lasagna noodles according to the package instructions. Mom cooks them just past al dente.
Pour olive oil into saute pan over medium heat. Swirl the pan to coat with oil.
Add meat and spices. Mom likes to use equal parts of each spice and she is fairly heavy-handed with them.
Cook meat until there is no more pink.
Hold a lid over the pot and tip it over the sink to drain out any excess liquid. "I don't like any extra fat," says Mom.
Add sauce to the meat and simmer for about fifteen minutes.
Preheat oven to 375 F.
Use round cookie cutters to cut the cooked noodles into circles. For each cupcake, I used three circles - a 1 1/2" circle, a 1 7/8" circle, and a 2 1/4" circle.
Start with the smallest size noodle circle and place one in the bottom of each cupcake liner. I recommend using silicone liners for this since paper liners will get soggy.
Top with a thin layer of meat sauce a layer of ricotta, and a layer of mozzarella cheese.
Place the 1 7/8" circle on top of the mozzarella cheese and repeat the layering.
Top with the 2 1/4" circle and top that final layer with meat sauce and Parmesan cheese.
Put the filled liners into a baking dish (you can use the same type of dish you would use to bake lasagna).
Cover with foil and bake for 30 minutes and then uncovered for another 5 minutes or until sizzling.
Serve warm, refrigerate, or freeze and store for a time when you need a quick snack.
Notes
As a variation, instead of using cookie cutters and making noodle circles, place a lasagna noodle (or a part of one) into a cupcake liner, letting it run up the sides. Next, pour some meat sauce on top. Cover that with a layer of ricotta and mozzarella. Top with a square of noodle (it's totally imperfect), more meat sauce, and some Parmesan cheese. Bake as you would above. This same recipe can be made without cutting out the circles in 4.8 quart baking dish for a full-sized lasagna.