Rich Dill Pickle Lasagna

Here is my recipe for dill pickle lasagna, with layers of pasta, creamy cheese sauce, ground beef, and plenty of tangy dill pickles that add a surprising twist to this comfort food classic.

This dill pickle lasagna has become a huge hit at our dinner table. My kids were skeptical at first, but now they ask for it at least once a month. Sometimes the weirdest combinations end up being the most delicious, don’t you think?

What Kind of Dill Pickles Should I Use?

For this recipe, you’ll want to use good quality dill pickles that have plenty of flavor and crunch. I recommend going with classic dill pickle spears or chips rather than sweet pickles, since we want that tangy, salty bite that pairs so well with the creamy cheese layers. The recipe calls for both stacker pickles and diced pickles, so if you can find those flat sandwich stackers, they’ll lay nicely in your lasagna layers. If you can’t find stackers, regular dill pickle chips work just fine – just try to get ones that aren’t too thick so they distribute evenly. Make sure to save that pickle juice too, since it’s doing double duty in both the ricotta mixture and for flavoring the noodles!

Options for Substitutions

This unique lasagna has some room for swaps, though a few ingredients are pretty essential for that signature pickle flavor:

• Fresh dill: If you can’t find fresh dill, you can use 2-3 tablespoons of dried dill instead. Just remember that dried herbs are more concentrated, so start with less and taste as you go.
• Whole milk ricotta: Part-skim ricotta works fine here, though the texture might be slightly less creamy. You could even try cottage cheese if you blend it smooth first.
• Heavy cream: You can substitute with whole milk or half-and-half, but your cheese sauce won’t be quite as rich. Add an extra tablespoon of butter to help make up for it.
• Oven ready noodles: Regular lasagna noodles work too – just cook them according to package directions first. You’ll need about 12-15 cooked noodles.
• Stacker pickles: Regular dill pickle slices work just fine. You’ll want about 2-3 cups of sliced pickles total. Just drain them well before layering.
• Dill pickle juice: This is really the star of the show, so I wouldn’t skip it. If you’re short on juice, you can stretch it with a bit of white vinegar mixed with water and a pinch of salt.

Watch Out for These Mistakes While Baking

The biggest mistake with dill pickle lasagna is making your cheese sauce too thick or lumpy – whisk the flour and butter constantly over medium heat, then add the milk and cream slowly while whisking to avoid any clumps that will ruin the smooth texture.

Don’t skip brushing the oven-ready noodles with pickle juice, as this step prevents them from drying out and adds that tangy flavor throughout every layer.

Another common error is going overboard with the dill – while 1/4 cup sounds like a lot, fresh dill loses some potency when baked, but if you’re using dried dill instead, cut that amount in half to avoid an overpowering herb taste.

Make sure to drain your pickles well before layering them in, since excess moisture can make your lasagna watery, and always let the finished dish rest for at least 15 minutes before cutting to help it hold its shape.

What to Serve With Dill Pickle Lasagna?

This tangy, cheesy lasagna is pretty rich on its own, so I like to serve it with something fresh and crisp to balance out all that creamy goodness. A simple mixed greens salad with a light vinaigrette works perfectly, or you could go with coleslaw since it has that same tangy vibe as the pickles. Some garlic bread or crusty rolls are great for soaking up any extra cheese sauce, and honestly, a cold beer pairs amazingly with this quirky comfort food dish. If you want to lean into the deli theme, serve it alongside some potato chips or even more pickles for people who really can’t get enough of that briny flavor!

Storage Instructions

Refrigerate: This dill pickle lasagna actually gets better after a day in the fridge! Cover it tightly with foil or plastic wrap and it’ll keep for up to 4 days. The flavors really meld together nicely, and the pickles soften just enough while still keeping their tangy bite.

Freeze: You can definitely freeze this quirky lasagna for up to 3 months. Wrap individual portions in plastic wrap and then foil, or freeze the whole pan covered tightly. I like to slice it first so I can grab just what I need for a quick lunch or dinner.

Reheat: To warm it up, cover with foil and bake at 350°F for about 20-25 minutes if it’s been in the fridge, or 45 minutes if frozen. You can also microwave individual slices for 1-2 minutes, but the oven gives you that nice bubbly top again.

Preparation Time	30-45 minutes
Cooking Time	50-60 minutes
Total Time	80-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 100-120 g
• Fat: 180-200 g
• Carbohydrates: 200-230 g

Ingredients

For the cheddar sauce:

• 1/4 cup unsalted butter (I use Kerrygold for richness)
• 1 tsp salt
• 1 cup whole milk
• 1/4 cup all-purpose flour
• 1/4 tsp ground black pepper
• 1 1/2 cups shredded cheddar cheese (freshly shredded preferred)
• 1 cup heavy cream (for extra creaminess)

For the dill-ricotta layer:

• 1/4 cup chopped fresh dill (finely chopped for even distribution)
• 1/4 tsp salt
• 1 large egg
• 24 oz whole milk ricotta cheese (room temperature)
• 1/4 cup dill pickle brine

For assembling the lasagna:

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

Step 1: Prepare the Mise en Place and Preheat

• 1/4 cup fresh dill, finely chopped
• 1/3 cup dill pickles, finely chopped and drained
• 1 cup dill pickle brine

Start by preheating your oven to 375°F so it reaches temperature while you prep.

Gather all ingredients and measure them out—this is especially important for the dill and pickles since you’ll be layering them quickly.

Finely chop the fresh dill and drain the chopped dill pickles well on paper towels to remove excess moisture, which would make the lasagna soggy.

Pour the 1 cup of dill pickle brine into a shallow pan (a pie dish works well) where you’ll dip the noodles.

I like to have my ricotta at room temperature before mixing—it blends much more smoothly with the other ingredients and creates a creamier filling.

Step 2: Make the Béchamel 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

Melt the unsalted butter over medium heat in a saucepan, then add the flour and whisk constantly for about 1 minute to cook out the raw flour taste—this creates your roux base.

Slowly pour in the milk and cream while whisking continuously to prevent lumps from forming.

Keep whisking until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.

Remove from heat and stir in the salt, pepper, and shredded cheddar cheese until completely smooth and melted.

I find using freshly shredded cheese helps it melt more evenly than pre-shredded varieties, giving you a silkier sauce.

Step 3: Combine the Ricotta Filling

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

In a bowl, mix together the room-temperature ricotta cheese, egg, chopped fresh dill, dill pickle brine, and salt until well combined and creamy.

The egg acts as a binder to hold the filling together during baking, while the pickle brine infuses the ricotta with tangy flavor throughout.

Don’t overmix—just combine until uniform.

Set this filling aside and let it rest while you begin layering.

Step 4: Build the Lasagna Layers

• cheese sauce from Step 2
• ricotta filling from Step 3
• 15 oven-ready lasagna noodles
• 1 cup shredded cheddar cheese, divided into portions
• 20 dill pickle stackers
• dill pickle brine for dipping

Spread 1/3 of the cheese sauce from Step 2 across the bottom of a 9×13 baking pan, creating an even base layer.

Quickly dip 5 lasagna noodles, one at a time, into the pickle brine pan for just 2-3 seconds each—this softens them slightly without making them fragile—then layer them over the sauce.

Spread half of the ricotta filling from Step 3 evenly over the noodles, then sprinkle 1/3 cup of the divided cheddar cheese on top.

Arrange 10 dill pickle stackers (or about 40 pickle chips) in a single layer over the cheese.

Repeat this entire process: another 1/3 of cheese sauce, 5 brined noodles, the remaining ricotta filling, another 1/3 cup cheddar, and the remaining 10 pickle stackers.

For the top layer, dip and arrange the final 5 noodles, then pour the remaining cheese sauce over them in an even layer.

Step 5: Bake Covered and Finish

• assembled lasagna from Step 4
• remaining cheddar cheese
• 1/3 cup finely chopped dill pickles

Cover the assembled lasagna pan tightly with aluminum foil and bake at 375°F for 40 minutes.

This covered cooking allows the noodles to soften fully and the flavors to meld together.

After 40 minutes, carefully remove the foil and sprinkle the remaining cheddar cheese and the finely chopped drained dill pickles evenly across the top.

Return to the oven, uncovered, and bake for 8-10 minutes more until the top is bubbly and beginning to brown slightly.

Remove from the oven and let the lasagna rest for 10 minutes before serving—this allows the layers to set slightly and makes portioning much cleaner.