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
• 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

For the dill-ricotta layer:

• 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

For assembling the lasagna:

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

Step 1: Prepare 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 shredded cheddar cheese
• 1 tsp salt
• 1/4 tsp ground black pepper

Melt the unsalted butter in a large saucepan over medium heat.

Sprinkle in the all-purpose flour and whisk to combine, cooking for about 1 minute while frequently whisking.

In a measuring cup, combine the whole milk and heavy cream.

Slowly pour about 1 cup of this mixture into the pan while whisking constantly until smooth.

Then gradually add the remaining milk/cream while continuing to whisk.

Keep heating and whisking until a very thick consistency is achieved.

Remove the pan from the heat and stir in 1 teaspoon salt, 1/4 teaspoon ground black pepper, and 1 1/2 cups shredded cheddar cheese.

Mix continuously until the cheese is completely melted and the sauce is smooth.

I always taste the sauce at this stage and adjust salt or pepper if needed—it’s your chance to make it perfect before layering!

Step 2: Mix the Dill Ricotta Filling

• 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

In a large bowl, mix together the ricotta cheese, large egg, chopped fresh dill, 1/4 cup dill pickle brine, and 1/4 teaspoon salt.

Stir until all the ingredients are fully combined and the mixture looks uniform.

Set aside for assembling the lasagna.

Step 3: Assemble the First and Second Layers of Lasagna

• 15 oven-ready lasagna noodles
• 1 cup dill pickle brine
• cheddar cheese sauce from Step 1
• dill ricotta mixture from Step 2
• 1 cup shredded cheddar cheese, divided
• 20 dill pickle sandwich stackers (or about 80 pickle chips)

Preheat your oven to 375°F (190°C).

Pour 1 cup dill pickle brine into a shallow pan or pie plate.

In a 9×13-inch baking pan, ladle one third of the cheddar cheese sauce (from Step 1) onto the bottom.

Dip 5 oven-ready lasagna noodles in the dill pickle brine to wet them and help infuse pickle flavor, then layer them over the sauce.

Spread half of the dill ricotta mixture (from Step 2) evenly over the noodles.

Sprinkle with 1/3 cup of the divided shredded cheddar cheese.

Arrange 10 dill pickle sandwich stackers over the cheese, ensuring they’re evenly distributed so every bite gets some pickle.

Repeat the process: top with another third of the cheddar cheese sauce, dip 5 more noodles in pickle brine, and layer them in.

Spread on the remaining ricotta mixture, sprinkle with another 1/3 cup cheddar cheese, and layer 10 more dill pickle stackers.

Dip the final 5 noodles and layer them on top.

I find dipping the noodles in brine not only helps them cook properly, but also boosts the tangy pickle flavor that makes this lasagna unique!

Step 4: Finish the Assembly and Bake

• cheddar cheese sauce from Step 1
• remaining shredded cheddar cheese from Step 3
• 1/3 cup finely chopped dill pickles

Pour the remaining third of the cheddar cheese sauce (from Step 1) over the top layer of noodles.

Cover the pan with foil and bake in the preheated oven for 40 minutes.

This will ensure the noodles soak up the sauce and the flavors meld together.

After 40 minutes, carefully remove the foil.

Sprinkle the remaining 1/3 cup shredded cheddar cheese (from the divided amount) and the finely chopped dill pickles over the top.

Return the pan to the oven and bake uncovered for another 8–10 minutes, until the cheese is melted and bubbly.

Step 5: Cool and Serve the Lasagna

Remove the lasagna from the oven and let it cool for about 10 minutes before slicing and serving.

This resting time helps the lasagna set and makes for cleaner slices.

I always recommend letting it rest, as the flavors will develop even more while it cools.

Enjoy your tangy, cheesy dill pickle lasagna!