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Preheat oven to 400°F.
Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil.
Uncover, add salt and ravioli, and stir for a few seconds.
Cook, stirring occasionally, until just tender, about 5 minutes (or cook according to package instructions).
Drain and rinse under cold water to cool, then set aside.
Meanwhile, use your fingers to coat 12 muffin cups with oil.
To layer the 'lasagna,' spoon 1 teaspoon of sauce into each cup, followed by 1 ravioli, and a pinch of cheese.
Repeat to create 3 layers, then divide any remaining sauce and cheese between the cups.
Place muffin pan in the oven and bake until lasagnas are golden and bubbly, 15-20 minutes.
Remove from the oven and set aside to cool slightly, 5 minutes.
To serve, arrange lasagna cups on a platter and enjoy!