Boil lasagna slices in salted water until al dente. Drain and spread on a cloth. Use a cookie cutter to cut out 10-12 cm (approximately 4 1/2 inch) disks and let noodles dry.
Blanch tomatoes briefly, shock in ice water, peel quarter, core and dice flesh.
Peel and mince onion and garlic. Heat olive oil in a pan and add meat, onion and garlic. Simmer for 10 minutes, then season with rosemary, salt and pepper.
Slice mozzarella. Cut mini mozzarella in half.
Place a noodle disk into 4 greased ramekins. Top with meat, mozzarella and remaining lasagna sheets. Add mini mozzarella and diced tomatoes. Sprinkle with olives and drizzle with olive oil. Bake in an oven preheated to 180°C (approximately 350°F) for 5-10 minutes. Remove and serve warm.