1. Heat oven to 400°F 2. Simmer the sliced leeks with the broth in a covered pan for 5 mins until tender. Drain the leeks, reserving the broth, then mix them with the ham and some seasoning. 3. Divide the mixture into 8, spoon along the middle of each lasagna sheet, roll up, then tuck into an ovenproof dish, joined sides down. 4. Mix 1 1/4 cups of the reserved broth with the crème fraîche, mustard and most of the grated cheese. 5. Season, then pour over the cannelloni. 6. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
