Lasagna Cups

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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

Ingredients

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

Instructions

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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