Step 1

Preheat oven 200C/180C fan-forced. Lightly grease a 4cm-deep, 20cm x 26cm (base) baking dish.

Step 2

Heat butter and oil in a large, heavy-based frying pan over medium heat. Cook leek and garlic for 5 minutes or until leek is softened. Add chicken. Cook for 5 minutes or until browned. Add flour. Cook, stirring, for 1 minute. Gradually add milk and chicken stock, stirring until mixture is smooth. Cook, stirring, for 10 minutes or until mixture boils and thickens. Set aside.

Step 3

Place 1 lasagne sheet on a flat surface. Spoon ¼ cup chicken and leek mixture along 1 long edge. Roll up to enclose filling. Place, seam-side down, in prepared dish. Repeat with remaining chicken and leek mixture and lasagne sheets. Spoon tomato passata over cannelloni.

Step 4

Sprinkle with ricotta and parmesan. Cover with baking paper, then foil. Bake for 20 minutes. Remove paper and foil. Bake for a further 20 minutes or until golden and pasta is tender. Sprinkle with parsley. Serve with salad.