Preheat oven to 180°C (350°F).
Blanch leeks in boiling salted water or chicken broth for 10 minutes. Drain, cool and set aside.
Cut the leeks in two to obtain 4 portions
Cut the lasagna sheets in two lengthwise.
Place each portion of leek onto a sheet of lasagna and roll up to form a canneloni.
Place the cannelloni in a dish, cover with rosée sauce. Sprinkle with cheese
Bake for 45 minutes.
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