Vegan Lasagna Cupcakes

12.3 oz tetra box firm tofu (I used Morinaga firm silken tofu)
1 small yellow onion, diced
4 cloves garlic, minced
3 tsp basil
1 tsp oregano
1 tsp salt
2 tbsp lemon juice
1 cup fresh baby spinach or Boca vegan ground beef crumbles, cooked
1 tbsp olive oil
34 eggless wonton wrappers
2 cups pasta sauce
1/2 cup Daiya vegan mozzarella cheese (optional)

In a blender, mix tofu, onion, garlic, basil, oregano, salt, and lemon juice until onions are pureed, stopping to spoon around onions as needed. Mix in spinach or Boca crumbles with a spoon and set aside.
Preheat oven to 350 degrees F. Using a silicone pastry brush, lightly coat two 12 cup muffin pan with olive oil and line with 12 wonton wrappers in the first pan and with 5 wonton wrappers in the second pan, shaping till fitted at the edges. Using a spoon, place one tablespoon of pasta sauce on top of wrappers. With a different spoon, place one tablespoon of tofu mixture on top of pasta sauce, top with another wonton wrapper again shaping till fitted at the edges, another tablespoon of pasta sauce, and another tablespoon of tofu ricotta. Top with vegan cheese if desired. Bake for 20 minutes till wonton wrappers are browning at the edges.
Let cool for at least 10 minutes and run a bent frosting spatula around the edges for ease of removal. Makes 17 cupcakes.

Altered from http://chowvegan.com/2011/06/11/vegetable-lasagna-cupcakes/