Pre-heat oven to 375F/180C. Lightly oil a 6-cup standard muffin tin or coat with nonstick spray.
In a large pot of boiling water, blanch each lasagna sheet for 2-3 min until slightly softened. Repeat with the remaining lasagna sheets.
Fit each lasagna sheet carefully into the cupcake mould, making sure not to break it.
In a small bowl, mix together the ricotta with the basil leaves, and season with salt and pepper to taste. Transfer the ricotta into a piping bag or use a spoon. Fill each lasagna cup with 1 tablespoon of the ricotta filling.
Add 1-2 tablespoon of marinara sauce in each lasagna cup to cover the ricotta mixture.
Top each lasagna cup with a small amount of cubed mozzarella.
Drizzle with a little olive oil and season with black pepper to taste.
Bake the lasagna cups for 10-12 minutes, or until the cheese has melted and the lasagna cups are cooked through and crispy golden brown.
Serve immediately, garnished with basil leaves.
Use a 6-cup muffin pan, alternatively for a mini version use a 12-cup muffin pan and cut each lasagna sheet in half.