Fall Harvest Lasagna "Cupcakes"

Remove the sausage from the casings. In a heavy sauté pan, brown the sausage, breaking it into smaller chunks. Drain the fat and stir in the marinara sauce. If you want to make this in advance, keep refrigerated until ready to use.

Cook the lasagna sheets according to package directions and cut into rounds with a cookie cutter. You'll need 12 small (2 1/2-inch) and 24 larger (3-inch) rounds. (Or just use all 3-inch rounds.)

In a large, heavy pot, heat the oil over medium heat and sauté the onions, garlic, mushrooms and peppers for 5 minutes or until the onions are tender and most of the liquid from the mushrooms has been absorbed. Stir in the leafy greens and cook for 2 to 3 minutes more, or until the greens are tender and the liquid has evaporated. Season with salt and pepper. Remove from heat and cool slightly.

Reserve 1/2 cup of the grated mozzarella and 1/4 cup of the Parmesan for topping. Fold the ricotta and the remaining cheeses into the mushroom and greens mixture.

Preheat oven to 400° F.

Line a 12-cup muffin pan with silicone liners. (Paper will get soggy.) Place 1 small pasta round in the bottom of each liner. Place about 1 tablespoon of meat sauce in each and top with a generous scoop of the cheese filling. Layer in 1 larger pasta round and repeat the ingredients. Top each cup with 1 last larger pasta round and a scoop of meat sauce. Sprinkle with the reserved shredded mozzarella and Parmesan and top with a red bell pepper ring if you like. Cover with a sheet of parchment and wrap the whole pan in foil.

Bake for 30 minutes. Remove the foil and parchment and bake for another 10 minutes or until the cheese is bubbly.