Follow these step-by-step instructions carefully to achieve perfectly layered and delicious Mini Veggie Lasagna Cups. The process is broken down into preparing the components and then assembling them for baking.

Step 1: Prepare Your Workstation and Sauté the Vegetables
First things first, preheat your oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin with non-stick cooking spray or a light coating of olive oil. This is a crucial step to prevent the wonton wrappers from sticking. In a large skillet or sauté pan, heat the 1 tablespoon of olive oil over medium heat. Once shimmering, add the finely diced yellow onion and cook until it becomes translucent and soft, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Step 2: Cook Down the Vegetable Filling
Add the finely diced zucchini, red bell pepper, and mushrooms to the skillet with the onions and garlic. Season generously with salt and black pepper. Cook, stirring occasionally, for about 8-10 minutes. The goal here is twofold: to soften the vegetables and, more importantly, to cook off as much of their natural moisture as possible. This step is key to preventing soggy lasagna cups. Once the vegetables have released their liquid and it has mostly evaporated, stir in the 2 cups of fresh spinach. Continue to cook for another 2-3 minutes, just until the spinach has fully wilted. Remove the skillet from the heat and set the vegetable mixture aside to cool slightly.

Step 3: Create the Creamy Ricotta Filling
In a medium-sized mixing bowl, combine the ricotta cheese, ½ cup of grated Parmesan cheese, the large egg, dried oregano, and another pinch of salt and pepper. Mix thoroughly until everything is well-incorporated and the mixture is smooth and creamy. The egg is vital here, as it will help bind the cheese filling, giving the layers structure once baked.

Step 4: The Art of Assembly (Layering the Cups)
Now for the fun part! Begin assembling your lasagna cups. Gently press one wonton wrapper into the bottom of each prepared muffin cup, making sure it lines the bottom and comes up the sides. You may need to gently fold or pleat the corners to make them fit.

Spoon about 1 tablespoon of your favorite marinara sauce into the bottom of each wonton-lined cup. Next, add a heaping tablespoon of the cooked vegetable mixture on top of the sauce. Follow this with a dollop (about a tablespoon) of the creamy ricotta mixture.

Step 5: Create the Second Layer
Gently press a second wonton wrapper on top of the ricotta layer in each cup. Don’t worry if it doesn’t lay perfectly flat; the rustic look is part of the charm. Repeat the layering process: another tablespoon of marinara sauce, another heaping tablespoon of the vegetable mixture, and another dollop of the ricotta filling.

Step 6: Top and Bake to Golden Perfection
For the final, glorious layer, spoon a small amount of the remaining marinara sauce over the top of each cup. Sprinkle generously with the shredded mozzarella cheese, followed by a light dusting of extra grated Parmesan. This double-cheese topping will create an irresistible golden-brown, bubbly crust.

Place the muffin tin on a baking sheet to catch any potential drips. Bake in the preheated 375°F (190°C) oven for 18-22 minutes. You’ll know they’re done when the cheese is completely melted, bubbly, and starting to turn golden brown, and the edges of the wonton wrappers are crisp and browned.

Step 7: The All-Important Rest
This may be the hardest step, but it’s essential! Remove the muffin tin from the oven and let the Mini Veggie Lasagna Cups rest in the tin for at least 5-10 minutes. This allows them to set up, making them much easier to remove without falling apart. To remove, you can gently run a thin knife or small offset spatula around the edge of each cup and lift it out. Garnish with fresh chopped basil before serving, if desired.