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★★★★★

4.5 from 98 reviews

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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/rich-dill-pickle-lasagna-recipe/