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Dill Pickle Cheddar Lasagna Recipe

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★★★★★

4.9 from 93 reviews

This Dill Pickle Cheddar Lasagna is a unique twist on traditional lasagna, combining creamy cheddar cheese sauce, tangy dill ricotta, and flavorful dill pickles layered between tender oven-ready noodles. The dish is baked to bubbly perfection, delivering a rich, savory, and slightly tangy flavor profile perfect for pickle lovers looking for a creative comfort food.

Ingredients

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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

  1. Make the Cheddar Cheese Sauce: Melt the unsalted butter in a large saucepan over medium heat. Sprinkle in the flour and whisk to combine, cooking for about one minute while whisking frequently. Gradually add the milk and heavy cream mixture in two increments, whisking constantly to ensure a smooth blend. Continue heating and whisking until the sauce thickens to a very thick consistency. Remove from heat and stir in salt, black pepper, and 1 1/2 cups cheddar cheese until fully melted and smooth.
  2. Prepare the Dill Ricotta: In a mixing bowl, combine the whole milk ricotta, egg, chopped fresh dill, dill pickle juice, and salt. Mix thoroughly until all ingredients are fully incorporated. Set this mixture aside.
  3. Layer the Lasagna: Pour one-third of the cheddar cheese sauce into the bottom of a 9×13 inch baking pan. Place the cup of dill pickle juice in a shallow pan. Dip 5 oven-ready noodles into the pickle juice to moisten. Lay these noodles in the baking pan, overlapping as needed. Spread half of the dill ricotta mixture evenly over the noodles, then sprinkle with 1/3 cup cheddar cheese. Arrange 10 dill pickle stackers evenly over the cheese. Top with another one-third of the cheddar cheese sauce.
  4. Second Layer: Repeat the process by dipping 5 more noodles in the pickle juice and layering them on top. Spread the remaining dill ricotta mixture evenly, sprinkle with 1/3 cup cheddar cheese, and layer another 10 pickles. Add a final 5 noodles dipped in pickle juice on top.
  5. Top and Bake: Pour the remaining cheddar cheese sauce over the final noodle layer. Cover the pan with foil and bake in a preheated 375°F (190°C) oven for 40 minutes.
  6. Finish Baking: Remove the foil and sprinkle the last 1/3 cup cheddar cheese and diced dill pickles over the lasagna. Return to the oven and bake uncovered for an additional 8-10 minutes until the cheese is melted and bubbly.
  7. Serve: Allow lasagna to cool for about 10 minutes before slicing and serving to allow layers to set and flavors to meld.

Notes

  • Dipping the noodles in dill pickle juice before layering helps soften them and infuse pickle flavor, as this lasagna lacks traditional saucy moisture.
  • Oven-ready lasagna noodles eliminate the need for pre-boiling, simplifying the preparation.
  • Use fresh dill for vibrant flavor, but dried dill could be substituted with adjusted quantity (about 2 tbsp).
  • The choice of cheddar cheese can be adjusted for sharpness to personal taste.
  • Allow the lasagna to rest after baking to enhance slicing and flavor melding.

Keywords: Dill Pickle Lasagna, Cheddar Cheese Lasagna, Unique Lasagna Recipe, Pickle Recipes, Comfort Food, Baked Pasta Dish

Find it online: https://dinewithlily.com/dill-pickle-cheddar-lasagna-recipe/