A Fearless Guide to Food and Travel


Maybe you’ve been noticing that I haven’t been posting as much lately.  I have to confess I haven’t been here as much as normal.  Over the last few months I’ve been struggling with some pretty nasty wrist pain (in both wrists).  While I first wrote it off as just overuse when it didn’t go away and got to the point that I could no longer lift a pan of water with one hand, I knew I had to go to the doctor.  While I am still waiting for some x-ray results the diagnosis currently is severe tendonitis in both wrists.  I spend 95% of my work day on the computer, a good chunk of free time on it as well as plenty of time doing daily tasks almost all of which require use of my wrists.  I guess I’m not overly surprised!  So for the next month I have to wear braces on both wrists (I look like a boxer) and ease up if I can on my usage.  Hopefully that will be the end of it but there is a chance I’ll need steroid injections and even surgery down the road.  This is a really long way to say, I won’t be posting as much as before.  I won’t be disappearing but odds are I might only make 3 -4 posts a week.  I will be actively participating on the MarocMama Facebook page, tweeting on Twitter and pinning like a fool!  I hope you won’t mind my reduced posting!

Onto this great recipe.  We love lasagna is this house.  It’s my favorite comfort food and the kids gobble it right up. But I don’t always want to make a big pan of lasagna only to have lots of leftovers (nothing wrong with that but fridge space is a premium here!)  These also are a great and unique appetizer.  Did I mention how easy they are?

Lasagna Cups


  • Wonton Wrappers
  • 8 oz mozzerella cheese
  • 8 oz cottage cheese
  • 4 oz ricotta cheese
  • 1 tsp crushed garlic
  • 1 egg beaten
  • 1/2 tsp each salt and pepper
  • 20 oz of your favorite spaghetti sauce
  • 1/2 lb ground beef cooked with 1 tsp garlic powder, 1/2 tsp salt and pepper, chopped basil
  • extra mozzerella cheese for the tops
  • Greased muffin tin


  • In a large bowl mix together the mozzerella cheese, cottage cheese, ricotta cheese, egg, 1 tsp crushed garlic and 1/2 tsp each salt and pepper. Stir until well combined.
  • Grease the wells of the muffin tins with cooking spray or your favorite "greasing agent" and place a wonton wrapper in each. Press down slightly but don't worry once they are filled they will naturally fill out in the tin.
  • For the stuffing you can put the ingredients in any way that you want. I put 1 heaping teaspoon of the cheese mixture first, followed by a 1/2 teaspoon of the meat mixture, then 1 teaspoon or a little more of the spaghetti sauce. I also like to sprinkle a little mozzerella on the very top before baking.
  • Once the cups are filled you may want to play with the wonton wrappers a little around the edges. I like to fold mine in where they are sticking out too much just for appearances. This is totally up to you.
  • Slide the baking tin into a preheated 350F oven and bake about 10-12 minutes until the edges of the wrappers are changing colors and the cheese on top is melted. Serve hot. These can easily be re-heated to serve the following day.














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Amanda Mouttaki

Curious world traveling, mom of two busy boys, foodie at heart, addicted to social media and lover of all things Moroccan.

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