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Cheddar and Salami Lasagna Pockets
2026-03-23
https://www.metro.ca/userfiles/image/recipes/chausson-cheedar-salami-12391.jpg
PT40M
PT25M
PT1H05M
Preheat oven to 400ºF (200ºC). Grease 13 x 9-inch baking dish. Line baking sheet with parchment paper.Spread 1/2 cup (125 mL) tomato sauce on bottom of baking dish.Par-cook lasagna sheets according to package directions. Drain and transfer lasagna to baking sheet; lightly brush with olive oil. To prevent pasta from drying out.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.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.Bake for 20 to 25 minutes or until golden brown and bubbling. Garnish with remaining basil leaves.Source : Lactalis Canada
1
0
0
0
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1 3/4 cups (425 mL) Tomato sauce (approx.), divided
8 sheets lasagna
oilve oil
12 leaves Basil, divided
12 slices Cracker Barrel Smoked Cheddar, divided
8 thin slices salami
1 cup (250 mL) sliced roasted red peppers
Cheddar and Salami Lasagna Pockets
1
Main course
0:40
Preparation
0:25
COOKING
1:05
TOTAL TIME
Ingredients
-
1 3/4 cups
(425 mL)Tomato sauce (approx.), divided
-
8
sheets lasagna
-
oilve oil
-
12 leaves
Basil, divided
-
12 slices
Cracker Barrel Smoked Cheddar, divided
-
8
thin slices salami
-
1 cup
(250 mL)sliced roasted red peppers
Preparation
Preheat oven to 400ºF (200ºC). Grease 13 x 9-inch baking dish. Line baking sheet with parchment paper.
Spread 1/2 cup (125 mL) tomato sauce on bottom of baking dish.
Par-cook lasagna sheets according to package directions. Drain and transfer lasagna to baking sheet; lightly brush with olive oil. To prevent pasta from drying out.
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.
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.
Bake for 20 to 25 minutes or until golden brown and bubbling. Garnish with remaining basil leaves.
Source : Lactalis Canada
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
