Tangy Pickle Cheese Lasagna (Print Version)
# Ingredients:
→ Cheddar Cheese Sauce
01 -
1/4 cup unsalted butter
02 -
1/4 cup all purpose flour
03 -
1 cup whole milk
04 -
1 cup heavy cream
05 -
1 1/2 cups cheddar cheese
06 -
1 tsp salt
07 -
1/4 tsp black pepper
→ Dill Ricotta
08 -
24 oz whole milk ricotta
09 -
1 egg
10 -
1/4 cup chopped fresh dill
11 -
1/4 cup dill pickle juice
12 -
1/4 tsp salt
→ Lasagna Assembly
13 -
15 oven ready lasagna noodles
14 -
1 cup dill pickle juice
15 -
1 cup cheddar cheese, divided
16 -
20 stacker pickles (or 80 dill pickle chips)
17 -
1/3 cup diced dill pickle
# Instructions:
01 -
Melt butter, whisk in flour, cook 1 min. Slowly whisk in milk and cream until smooth and thickened. Remove from heat, stir in salt, pepper, and 1 1/2 cups cheddar until melted.
02 -
Combine ricotta, egg, dill, pickle juice, and salt in a bowl. Mix well.
03 -
Preheat oven to 375°F. Spread 1/3 cheese sauce in a 9x13 dish. Dip 5 noodles in 1 cup pickle juice and layer. Spread half the ricotta, sprinkle 1/3 cup cheddar, layer 10 stacker pickles. Top with 1/3 cheese sauce.
04 -
Dip 5 more noodles in pickle juice and layer. Add remaining ricotta, sprinkle 1/3 cup cheddar, layer remaining 10 stacker pickles.
05 -
Dip final 5 noodles in pickle juice and layer. Pour remaining cheese sauce over top. Cover with foil and bake 40 minutes.
06 -
Remove foil, sprinkle remaining 1/3 cup cheddar and diced pickle. Bake uncovered 8-10 minutes until cheese is melted and bubbly.
07 -
Let cool for 10 minutes before serving.
# Notes:
01 -
Unique flavor from dill pickles and cheddar.
02 -
Dipping noodles in pickle juice is essential.
03 -
Adjust pickle juice for milder flavor.
04 -
Can be assembled ahead and refrigerated.