Chocolate Hazelnut Tiramisu Lasagna Cups

Preheat oven to 375°F. Cook noodles according to package directions. Drain and let cool completely; cut into 24 (3-inch) squares (reserve scraps for another use, such as adding to soups.) Cut small slits into each corner of squares.

Stir butter with sugar. Brush noodle squares with butter mixture and fit into lightly greased 24-cup mini muffin pan. Roll pieces of foil into 24 (1/2-inch) balls and place inside lasagna squares.

Bake for 20 to 22 minutes or until golden brown and crisp. Remove foil.

Combine mascarpone, espresso powder and vanilla; fold in whipped dessert topping. Divide evenly among noodle cups.

Transfer chocolate hazelnut spread to small resealable bag. Snip small corner and drizzle spread over noodle cups. Sprinkle with crushed ladyfingers. Dust with cocoa powder before serving.