Preheat oven to 375°F. Coat twelve standard muffin cups with cooking spray. Carefully press one wonton wrapper into each cup. Cover lightly with a towel; set aside.

Heat a large skillet over medium heat and add olive oil to coat. Sauté the sliced mushrooms until tender and caramelized. Add the chopped spinach and oregano. Cook one minute longer until the greens are wilted. Remove from heat; season to taste with salt & pepper. Add a pinch of crushed red pepper flakes, if using. Drain off any excess liquid.

In a medium-sized bowl, stir together 3/4 cup each of the Parmesan and mozzarella along with the ricotta cheese. Spoon half of the cheese mixture into the prepared muffin cups, followed by half of the veggie mixture then half of the marinara sauce.

Top each muffin cup with a second wonton wrapper, then the remaining cheese mixture followed by the remaining veggies and sauce. Sprinkle with the remaining Parmesan and mozzarella.

Bake until the edges are browned for about 15 to 18 minutes. Allow to cool in the muffin tin for 5 minutes, then run a knife around the edges to loosen. Remove the lasagna cups and arrange them on a serving dish. Garnish with fresh basil leaves and serve immediately.