Ham & leek cannelloni

Ham & leek cannelloni

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(34 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
A filling family meal for under a fiver

Nutrition and extra info

Nutrition: per serving

  • kcal402
  • fat16g
  • saturates8g
  • carbs49g
  • sugars5g
  • fibre0g
  • protein19g
  • salt1.65g
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Ingredients

  • 3 leeks, sliced into 1cm chunks
    Leeks

    Leek

    lee-k

    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
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 85g breadcrumb

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.

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Comments, questions and tips

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amydavis7
5th Oct, 2008
5.05
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.

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