Ham & leek cannelloni

Ham & leek cannelloni

  • 1
  • 2
  • 3
  • 4
  • 5
(31 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

A filling family meal for under a fiver

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
402
protein
19g
carbs
49g
fat
16g
saturates
8g
fibre
0g
sugar
5g
salt
1.65g

Ingredients

  • 3 leeks, sliced into 1cm chunks
  • 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 breadcrumbs

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, October 2008

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
annie0176's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I also used the same ingredients to make lasagne - it was lovely. I think it could be improved upon by adding a few extras to make it more tasty as it was slightly bland. But it went down very well with everyone.

bonney-blythe's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tasty and easy. I used more creme fraiche but didn't thin it down with the stock. I made a lasagne as there were only six sheets of pasta in the packet. It worked really well

caralinec's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Added mushrooms and some gruyere too. Didn't use lasagne sheets, but used penne instead - great!

tphotiou's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I loved this recipe! I made it as a quick Sunday lunch for me and my boyfriend and it went down a storm. It was quick to make, cheap ingredients and tasted absolutely yummy. The sauce tasted brilliant but without the hassle of making the white sauce from scratch. I served this with a green salad and some garlic bread. I would definitely recommend this and will be making again.

krissyb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

there's nothing horrible about this recipie but theres nothing about it that would want me to make it again either, thought it was a tad bland. i didn't use a strong cheddar but i would definitely recommend you did.

hellsheaven's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this last night for my parents and it went down really well. The only thing I would change would be to slightly thiken the sauce before I poured it over with a little bit of cornflour. Other than that a very yummy meal.

gemcheat's picture

Absolutely gorgeous! So easy to make. I used two large leeks and that was more than enough, also used cannelloni tubes instead of lasagne sheets and emmental instead of cheddar.

amydavis7's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A very simple list of ingredients & easy to make. Flavours combined beautifully when baked. I used dijon instead of wholegrain mustard, and crumpled 4 TUC biscuits on top rather than using breadcrumbs. Will use fewer leeks next time.

Pages

Questions

Tips