Rich Dill Pickle Lasagna Recipe

Introduction

This Rich Dill Pickle Lasagna is a unique twist on a classic favorite, blending creamy cheeses with tangy dill pickle flavors. Perfect for adventurous eaters, this dish combines savory, sharp, and refreshing notes in one hearty casserole.

Ingredients

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• 1 tsp salt
• 1/4 tsp ground black pepper
• 24 oz whole milk ricotta cheese
• 1 large egg
• 1/4 cup chopped fresh dill
• 1/4 cup dill pickle brine
• 1/4 tsp salt
• 15 oven-ready lasagna noodles
• 1 cup dill pickle brine
• 1 cup shredded cheddar cheese, divided
• 20 dill pickle sandwich stackers (or about 80 pickle chips)
• 1/3 cup finely chopped dill pickles

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Step 2: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until lightly golden.
3. Step 3: Gradually whisk in the whole milk and heavy cream, stirring constantly until the mixture thickens and bubbles.
4. Step 4: Remove from heat and stir in 1 1/2 cups shredded cheddar cheese, 1 teaspoon salt, and 1/4 teaspoon black pepper until the cheese melts completely. Set aside to cool slightly.
5. Step 5: In a separate bowl, combine ricotta cheese, egg, chopped fresh dill, 1/4 cup dill pickle brine, and 1/4 teaspoon salt. Mix well until smooth.
6. Step 6: Spread a thin layer of the cheese sauce on the bottom of the prepared baking dish. Layer five lasagna noodles over the sauce.
7. Step 7: Spread one-third of the ricotta mixture over the noodles, then layer a third of the dill pickle stackers or chips and 1/3 cup of finely chopped dill pickles on top. Drizzle with 1/3 cup of the dill pickle brine and sprinkle 1/3 cup shredded cheddar cheese.
8. Step 8: Repeat the layering process two more times—noodles, ricotta mixture, pickles, brine, and cheddar—ending with a layer of noodles topped with the remaining cheese sauce and cheddar cheese.
9. Step 9: Cover the lasagna with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until bubbly and golden on top.
10. Step 10: Let the lasagna rest for 10 minutes before slicing and serving to allow it to set.

Tips & Variations

• For a sharper flavor, use extra sharp cheddar cheese in both the sauce and topping.
• If you prefer a milder pickle flavor, reduce the amount of pickle brine and use fewer pickle chips.
• Add cooked bacon bits between layers for a smoky contrast to the tangy dill.
• Fresh dill is key—avoid dried to maintain bright, herbal notes.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. For longer storage, freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lasagna noodles instead of oven-ready?

Yes, but be sure to cook the noodles according to the package instructions before assembling the lasagna.

Will the pickle brine make the lasagna too salty?

The brine adds tang and enhances flavor without overwhelming saltiness when used in moderation. You can adjust the salt in other ingredients to balance it.

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This Rich Dill Pickle Lasagna is a unique and savory twist on the traditional Italian classic. Layered with a creamy cheddar cheese sauce, tangy dill pickle brine, fresh dill, and plenty of pickle chips, this dish combines sharp, creamy, and tangy flavors for an unforgettable comfort food experience. Perfect for adventurous eaters who love bold flavors, it uses oven-ready lasagna noodles for convenience and is baked to golden, bubbly perfection.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheese Sauce

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• 1 tsp salt
• 1/4 tsp ground black pepper

Ricotta Mixture

• 24 oz whole milk ricotta cheese
• 1 large egg
• 1/4 cup chopped fresh dill
• 1/4 cup dill pickle brine
• 1/4 tsp salt

Assembly

• 15 oven-ready lasagna noodles
• 1 cup dill pickle brine (for layering)
• 1 cup shredded cheddar cheese, divided
• 20 dill pickle sandwich stackers (or about 80 pickle chips)
• 1/3 cup finely chopped dill pickles

Instructions

1. Make the Cheese Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for about 1-2 minutes until the mixture is lightly golden and bubbling to cook out the raw flour taste. Gradually whisk in the whole milk and heavy cream, continuing to whisk until the sauce thickens, about 5 minutes. Remove from heat and stir in the shredded cheddar cheese, salt, and ground black pepper until cheese is fully melted and sauce is smooth.
2. Prepare the Ricotta Mixture: In a mixing bowl, combine the whole milk ricotta cheese, large egg, chopped fresh dill, dill pickle brine, and salt. Mix until smooth and well incorporated, ensuring the mixture is creamy and holds together.
3. Preheat Oven and Prepare Noodles: Preheat the oven to 375°F (190°C). Get your oven-ready lasagna noodles ready to use; no need to boil beforehand.
4. Layer the Lasagna: In a 9×13 inch baking dish, spread a thin layer of cheese sauce on the bottom. Lay down 3-4 lasagna noodles in a single layer. Drizzle about 1/4 cup of dill pickle brine evenly over the noodles. Spread about one-third of the ricotta mixture over the noodles. Sprinkle a portion of the chopped dill pickles and some of the shredded cheddar cheese over the ricotta mixture. Arrange a layer of dill pickle sandwich stackers (or pickle chips) evenly on top. Repeat layering two more times, ending with a top layer of noodles, cheese sauce, and the remaining shredded cheddar cheese.
5. Bake the Lasagna: Cover the dish snugly with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden brown.
6. Cool and Serve: Let the lasagna rest for about 10 minutes after removing from the oven to set. This resting step makes slicing easier and allows flavors to meld. Serve warm and enjoy the creamy, tangy dill pickle lasagna experience.

Notes

• Use oven-ready lasagna noodles to save time by skipping boiling.
• If dill pickle brine is not readily available, strain brine from your favorite jar of dill pickles.
• For a less intense pickle flavor, reduce the amount of pickle chips or brine to your taste.
• Fresh dill is preferred for best flavor, but dried dill can be used in a pinch.
• Letting the lasagna rest before cutting ensures cleaner slices and better presentation.

Keywords: dill pickle lasagna, creamy pickle lasagna, cheesy dill lasagna, unique lasagna recipe, dill pickle recipes, vegetarian lasagna