For the ragu:
Heat a large frying pan with olive oil and garlic. Once garlic is lightly roasted remove from the pan.
Add minced carrot, celery and shallots and gently cook over medium heat. Add the herbs and season to taste.
Cook for 2 mins then fold the meat in. Stir-fry all the ingredients for 5 mins or until the meat is no longer pink.
Pour the wine in and allow the alcohol to evaporate over high heat.
Chop the tomatoes and fold them into the pan together with some basil leaves. Gently cook over low heat for about 1 h, stirring and adjusting seasoning along the way. Pour some stock in during cooking, to prevent the sauce of getting dry.
Once the ragu is cooked,prepare the lasagna cupcakes.
Cut the lasagna sheets in circles, with the help of cookie cutters. Make 8 large circles that fit and slightly overlay a muffin cup. Cut 16 more small circles, for the cupcakes inside layers.
Distribute a tiny layer of bechamel sauce on the base of each cupcake tin.
Press a large circle on the bottom of each base.
Pour 1 large tbsp of ragu on top of each one.
Cover with 1 tbsp of bechamel sauce, and sprinkle with Parmesan. Top with a small pasta circle. Repeat the process with another tbsp of ragu, bechamel and Parmesan.
Top with a final layer pasta circle, bechamel sauce and sprinkle with Parmesan.
Bake for 15 mins in a preheated oven until the lasagna cupcakes are crisp and golden on top.
Serve immediately and enjoy!