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Dill Pickle Cheddar Lasagna

Dill Pickle Cheddar Lasagna That Will Wow Your Taste Buds

This Dill Pickle Cheddar Lasagna combines dill pickle-soaked noodles with creamy ricotta and cheddar for a unique and delightful twist on comfort food.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheese Sauce
  • 4 tablespoons Unsalted Butter Use salted butter and reduce additional salt if needed.
  • ¼ cup All-Purpose Flour Provides structure and thickens the cheese sauce.
  • 3 cups Whole Milk Substitute with 2% milk for a lighter version.
  • 1 cup Heavy Cream Replace with half and half or coconut cream for a non-dairy option.
  • 3 cups Shredded Cheddar Cheese Opt for sharp cheddar for a stronger flavor.
  • Salt Salt Enhances overall flavor; adjust to taste.
  • Black Pepper Black Pepper Adds subtle spice; can be omitted for a milder flavor.
For the Ricotta Mixture
  • 15 ounces Whole Milk Ricotta Cottage cheese is a great lower-fat substitute.
  • 1 whole Egg Can be omitted for a vegan option.
  • 2 tablespoons Fresh Dill Half the amount of dried dill can be used as a substitute.
  • ¼ cup Dill Pickle Juice Infuses the noodles with pickle flavor.
For Layering
  • 5 sheets Oven Ready Lasagna Noodles Ensure they soak up the pickle juice.
  • 1 cup Stacker Pickles If unavailable, use dill pickle chips instead.
  • Diced Dill Pickle Enhances the overall dill pickle theme.

Equipment

  • Medium saucepan
  • large mixing bowl
  • 9x13-inch baking dish

Method
 

Step‑by‑Step Instructions for Dill Pickle Cheddar Lasagna
  1. In a medium saucepan, melt unsalted butter. Whisk in all-purpose flour and cook for about 1 minute until bubbly. Gradually pour in whole milk and heavy cream while whisking until thickened, about 5–7 minutes. Stir in salt, black pepper, and shredded cheddar until smooth.
  2. In a large mixing bowl, combine whole milk ricotta, egg, fresh dill, and dill pickle juice. Mix until smooth.
  3. Pour a third of the cheddar cheese sauce into a baking dish. Soak lasagna noodles in dill pickle juice and layer on top of the sauce. Spread half of the ricotta mixture over the noodles, sprinkle with shredded cheddar, and add a layer of diced dill pickles before drizzling more sauce.
  4. Repeat layering with another layer of dunked noodles, remaining ricotta mixture, and cheddar cheese. Add more pickles, top with noodles, and finish with remaining cheddar cheese sauce.
  5. Cover with aluminum foil and bake at 375°F for 40 minutes. Remove foil, sprinkle remaining cheddar cheese on top, and bake uncovered for an additional 8–10 minutes until bubbly.
  6. Let the lasagna rest for about 10 minutes before serving to set the layers.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 5mgCalcium: 30mgIron: 10mg

Notes

Make sure to soak the lasagna noodles in dill pickle juice for optimal flavor infusion. Allow resting time after baking for better slice quality.

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