1. Preheat oven to 180°C (350°F).

2. In a large skillet, heat the oil over medium-high and then fry the pancetta. Add the onions and mushrooms and fry for about 4 minutes. Add ground beef and continue cooking until meat is brown (no longer pink inside). Add the pasta sauce and herbs and simmer over low heat for about 10 minutes. Season with salt and pepper.

3. Spray the cups of 2 muffin tins with cooking spray. Place 2 won ton covers in each cup, covering the bottom and sides. Fill each one half full with sauce and then cover with another won ton cover. Top uniformly with de ricotta, and the remaining sauce.

4. Sprinkle with mozzarella cheese and bake for 15 minutes.

Chef’s secret: You can freeze the mini lasagnas and then transfer them directly from the freezer to a 180°C (350˚F) oven for 25 minutes.