3 leeks, sliced into 1cm chunks
300ml vege stock
85g water thin ham, roughly torn
8 fresh lasagne sheets
200g tub half fat creme fraische
1 tb wholegrain mustard
50f strong cheddar
85g breadcrumbs
heat oven to 200. Simmer leeks with stock in a pan for 5 mins until tender. Drain the leeks, reserving the stock, then mix with ham and some seasoning. Divide the mixture into 8 - spoon along each lasagne sheet, roll up, then tuck into an ovenproof dish, joined sides down.
Mix 300ml of the reserved stock with the creme fraiche, mustard and most of the grated cheese. Season, then pour over the cannelloni. Sprinkle with breadcrumbs and remaining cheese, then bake 20mins until the top is golden and crisp and the leek filling is piping hot.
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