Creamy ham and leek cannelloni recipe

105 ratingsRate
  • Serves 4
  • 40 mins
  • 488 calories / serving
  • Freezable
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Creamy ham and leek cannelloni HERO

Preheat the oven to gas 5, 190°C, fan 170°C. Heat the butter in a medium saucepan. Add the leeks and thyme, plus a splash of water, then cover and leave to cook gently for 10 minutes, until the leeks are soft.

Cool for a couple of minutes, then stir in the ham and ricotta.

Spread a heaped tablespoon of the mixture across the shorter end of each lasagne sheet, then roll up. Put in a large, greased baking dish so they fit snugly.

Stir 100ml (3½fl oz) water into the cheese sauce then pour over the lasagne. Scatter with the grated cheese.

Bake in the oven for 20 minutes until golden and bubbling. Serve with some green salad, if you like.

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  • Ingredients

  • 15g unsalted butter
  • 4 medium leeks
  • sprig thyme, leaves roughly chopped
  • 150g (5oz) ham, cut into bite-sized pieces
  • 250g ricotta
  • 8 fresh lasagne sheets
  • 350g tub cheese sauce
  • handful grated cheddar cheese
  • Green salad, to serve
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  • Calories
    488
    24%
  • Sugar
    8g
    9%
  • Fat
    28g
    40%
  • Saturates
    14g
    70%
  • Salt
    2.5g
    40%
of an adult's Reference Intake daily amount.
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