Ham & Leek Cannelloni

1. 1

   Heat oven to 400F

2. 2

   Simmer the sliced leeks with the broth in a covered pan for 5 mins until tender.

3. 3

   Drain the leeks, reserving the broth, then mix them with the ham and some seasoning.

4. 4

   Divide the mixture into 8, spoon along the middle of each lasagna sheet, roll up, then tuck into an ovenproof dish, joined sides down.

5. 5

   Mix 1 1/4 cups of the reserved broth with the creme fraiche, mustard and most of the grated cheese.

6. 6

   Season, then pour over the cannelloni.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.