Ingredients

For the Cheddar 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 cheddar cheese
1 tsp salt
1/4 tsp black pepper

For the Dill Ricotta:

24 oz whole milk ricotta
1 egg
1/4 cup chopped fresh dill
1/4 cup dill pickle juice
1/4 tsp salt

For the Lasagna:

15 oven-ready lasagna noodles
1 cup dill pickle juice
1 cup cheddar cheese, divided
20 stacker pickles (or about 80 dill pickle chips)
1/3 cup diced dill pickle

Instructions

Step 1: Make the cheddar cheese sauce by melting butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Cook for about 1 minute, whisking often.

Step 2: Combine milk and heavy cream in a measuring cup. Slowly pour in about 1 cup of the mixture into the butter and flour while whisking constantly until smooth. Then add the remaining milk and cream, whisking continuously until fully combined and smooth.

Step 3: Continue heating over medium heat, whisking frequently until the sauce thickens to a very thick consistency. Remove from heat and stir in salt, pepper, and 1 1/2 cups cheddar cheese until melted and smooth.

Step 4: For the dill ricotta, mix together ricotta, egg, fresh dill, dill pickle juice, and salt until fully combined. Set aside.

Step 5: Prepare to layer the lasagna in a 9×13-inch pan by ladling a third of the cheddar cheese sauce evenly into the bottom.

Step 6: Place 1 cup dill pickle juice in a shallow dish. Dip 5 oven-ready noodles into the pickle juice to wet them, which adds flavor and softens them during baking.

Step 7: Layer the 5 noodles in the pan, allowing for some overlap and gaps. Spread half the dill ricotta mixture evenly over the noodles, then sprinkle with 1/3 cup cheddar cheese.

Step 8: Arrange 10 dill pickle stackers evenly on top, ensuring each bite will have pickle flavor. Spoon a third of the cheddar cheese sauce over the pickles.

Step 9: Repeat the noodle dipping and layering process with the remaining ricotta mixture, pickles, and cheddar cheese sauce in the same order.

Step 10: For the final noodle layer, dip 5 noodles in pickle juice and layer on top of the pickles, then cover with the last third of cheddar cheese sauce.

Step 11: Cover the pan with foil and bake at 375°F for 40 minutes.

Step 12: Remove foil and sprinkle the remaining 1/3 cup cheddar cheese and diced dill pickles over the top. Return to the oven and bake until the cheese is melted and bubbly, about 8–10 minutes.

Step 13: Let the lasagna cool for about 10 minutes before serving to allow it to set and enhance the flavors.

Tips & Variations

Use good-quality cheddar cheese for a richer flavor and smoother sauce.

If you prefer less tang, reduce the amount of dill pickle juice slightly in the ricotta and noodle soaking steps.

Try adding cooked bacon or ham layers for extra savory depth.

If fresh dill is unavailable, dried dill weed can be substituted—use about 1 tablespoon.

Allow the lasagna to rest after baking to make slicing cleaner and easier.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the whole dish covered with foil in a 350°F oven until heated through. For longer storage, freeze the unbaked lasagna covered tightly for up to 2 months and bake directly from frozen, adding extra baking time.

FAQs

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

Yes, but you will need to cook the noodles according to package instructions before dipping them in dill pickle juice and assembling the lasagna.

What can I substitute if I don’t have dill pickles?

If dill pickles aren’t available, you can try bread and butter pickles for a sweeter twist or omit them and add fresh dill and a splash of vinegar for tanginess.