Pickle Lasagna
Ingredients
8 sheets no boil lasagna
15 oz ricotta cheese
2 tablespoons fresh chopped dill plus more for topping
Salt and pepper
2 cups shredded dill havarti
2 tablespoons butter
2 tablespoons flour
2 cups whole milk
White pepper
1/4 cup pickle juice
4 sliced pickles
Directions
Mix the ricotta with dill, salt and pepper. Set aside.
In a medium saucepan melt the butter and add the flour stir to make a roux. Cook on low heat for one minute and slowly add the milk stirring constantly. Cook over medium low heat stirring frequently until thickened. Season with salt and white pepper and pickle juice.
Grease a 2 qt or 11x7 baking dish. Spread a spoonful of the bechamel cream sauce on the bottom of the dish. Top with 2 lasagna sheets, followed by 1/3 of the ricotta and 1/4 of cheese. Spoon 1/4 of the remaining bechamel over top. Top with one sliced pickle. Repeat 2 times. Top with the last two lasagna sheets, remaining bechamel and remaining cheese.
Cover and bake at 375 degrees for about 30 minutes. Remove foil and bake another 5-7 minutes. Top with remaining sliced pickle and more dill.
