Fake-Out Mini Lasagnas

Ingredients • 8 vine-ripened tomatoes, sliced about 1/4-inch thick • 4 tablespoons EVOO – Extra Virgin Olive Oil, divided • 2 teaspoons Italian seasoning • Salt and ground black pepper • 24 ravioli, square or round depending on your muffin tin • 1/2 pound ball fresh mozzarella, grated • 1/2 cup grated Parmigiano-Reggiano • 1 bunch of basil leaves, about 24 Yields: 12 as a snack

Preparation Preheat oven to 325ºF. Arrange tomato slices on a rack set over a sheet pan and drizzle with about 2 tablespoons EVOO. Season with salt, pepper and Italian seasoning and roast until tender and caramelized, about 45 minutes. Reserve. While tomatoes are roasting, bring a large pot of water to a boil. Salt it and cook ravioli to package directions and drain. Raise oven temp to 375°F. Build mini lasagnas in the cups of a muffin tin - start with a ravioli, a roasted tomato, a sprinkle of mozzarella, a sprinkle of parm, 1 basil leaf, and repeat once. Reserve remaining basil leaves. Bake in oven until cheese is melted, about 10-15 minutes. Thinly slice the remaining basil for garnish. Rachael Ray