There’s something so comforting about a little dish of seafood lasagna rich, soft, and gently indulgent. These mini shrimp crab lasagnas are perfect when you want something special without committing to a huge pan. They bake beautifully in small ramekins and feel like a tiny ocean-kissed treat just for you.
Ingredients
- 6–8 mini lasagna noodles (or regular noodles cut to size)
- 4 oz cooked shrimp, chopped
- 4 oz lump crab meat
Optional swap: canned crab works in a pinch - 1 cup ricotta cheese
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan
- 1 egg
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp dried parsley (or fresh if you have it)
- ½ tsp salt
- ½ tsp black pepper
- 1 cup Alfredo sauce (store-bought is totally fine)
Steps
- Preheat your oven to 375°F and lightly grease 4 small ramekins or a mini muffin-style baking dish.
- Cook your lasagna noodles according to package directions, then cut or trim them so they fit neatly inside your ramekins.
- Mix the filling: In a bowl, stir together the ricotta, egg, Parmesan, garlic powder, parsley, salt, and pepper. Don’t worry if it feels a little thick it should.
- Add the seafood: Fold in the chopped shrimp and crab gently so the meat stays in nice pieces.
- Start layering: Spoon a little Alfredo sauce into each ramekin, add a noodle piece, a scoop of seafood ricotta filling, and a sprinkle of mozzarella. Repeat 2–3 layers.
- Top with extra mozzarella and a tiny drizzle of Alfredo to keep the tops creamy.
- Bake for 18–22 minutes, until bubbly and lightly golden. Let them rest for 5 minutes so they settle beautifully.
Chef’s Tips
- Use freshly grated mozzarella for a smoother melt pre-shredded can turn slightly grainy.
- If the filling seems too soft, chill it for 10 minutes before layering; it firms up perfectly.
- These minis store well: refrigerate for up to 2 days and reheat covered to keep them moist.
Variations
- Spicy Version: Add a pinch of red pepper flakes to the filling.
- Herb Lovers: Swap parsley for basil or dill for a brighter flavor.
- Extra Creamy: Mix 2 tbsp of Alfredo sauce directly into the ricotta mixture.