Cheddar and Salami Lasagna Pockets

Filled with smoked Cheddar, salami, roasted red peppers and fresh basil, these tasty pockets will win rave reviews from the whole family.

  • 7
  • 40
  • 4


    • 1 3/4 cups (425 mL) tomato sauce (approx.), divided
    • 8 sheets lasagna
    • Olive oil
    • 12 leaves basil, divided
    • 12 Cracker Barrel Smoked Cheddar Slices, divided
    • 8 thin slices salami
    • 1 cup (250 mL) sliced roasted red peppers


  1. Preheat oven to 400ºF (200ºC). Grease 13 x 9-inch baking dish. Line baking sheet with parchment paper.
  2. Spread 1/2 cup (125 mL) tomato sauce on bottom of baking dish.
  3. Par-cook lasagna sheets according to package directions. Drain and transfer lasagna to baking sheet; lightly brush with olive oil
  4. to prevent pasta from drying out.
  5. Arrange 1 lasagna sheet on cutting board. Spread 1 tbsp (15 mL) tomato sauce over pasta. Arrange another lasagna sheet on top, forming a cross. Spread with 1 tbsp (15 mL) tomato sauce.
  6. Arrange 2 basil leaves, 2 Cheddar slices, 2 slices salami and 1/4 cup (60 mL) roasted red pepper over center of lasagna stack, where the sheets cross. Top with 2 tbsp (30 mL) tomato sauce. Fold the lasagna sheets over the filling, to form a pocket, securing the edges with each other. Top with heaping 1 tbsp (15 mL) tomato sauce and Cheddar slice. Repeat with remaining lasagna sheets, remaining tomato sauce, remaining basil, remaining Cheddar, remaining salami and remaining roasted red pepper to make 4 pockets in total. Transfer pockets to baking dish.
  7. Bake for 20 to 25 minutes or until golden brown and bubbling. Garnish with remaining basil leaves.

Helpful Hint:

For variation, fill lasagna pockets instead with leftover shredded chicken, spicy salami, roasted vegetables or sautéed greens.