Preheat oven to 400 degree F.

In a medium bowl, combine together the ricotta, shredded mozzarella, grated Parmesan cheese, chopped parsley and egg. Mix well.

Cut out twelve 4X6-inch pieces fresh pasta.

Spoon 1 tablespoon marinara into each of 12 muffin cups.

Gently press 1 piece of cut pasta into each muffin cup. For easy handling, lightly wet each piece with water. It is ok if the fresh pasta breaks when you press it in the muffin cup.

Divide the cheese filling among the 12 muffin cups and top each with 1 more tablespoon of the marinara sauce.

Fold the overhanging pasta into the center of each cup. Immediately top each with 1 or 2 more tablespoons of the marinara sauce and finish off with a sprinkle of shredded mozzarella and Parmesan cheese.

Bake the mini lasagnas for 15 minutes or until pasta is browned and the cheese has melted and bubbly.

Remove the lasagna from the muffin pan and serve with a sprinkle of chopped parsley.