- 3 leek, sliced into 1cm chunks
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 300ml vegetable stock
- 85g wafer-thin ham, roughly torn
- 8 fresh lasagne sheets
- 200g tub half-fat crème fraîche
- 1 tbsp wholegrain mustard
- 50g strong cheddar, grated
- 85g breadcrumb
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Heat oven to 200C/fan 180C/gas 6. Simmer the sliced leeks with the stock in a covered pan for 5 mins until tender. Drain the leeks, reserving the stock, then mix them with the ham and some seasoning. Divide the mixture into 8, spoon along the middle of each lasagne sheet, roll up, then tuck into an ovenproof dish, joined sides down.
Mix 300ml of the reserved stock with the crème fraîche, mustard and most of the grated cheese. Season, then pour over the cannelloni. Sprinkle with the breadcrumbs and remaining cheese, then bake for 20 mins until the top is golden and crisp, and the leek filling is piping hot. Great with a green salad.
Ham, leek & cheese pasta
Cook 400g pasta shapes according to pack instructions, then make a simple sauce by bubbling the softened leeks with the ham, crème fraîche, mustard and cheese in a pan with half the reserved stock for a few mins. Stir through the pasta to serve.