Difficulty:[usr 2]
Chop the spinach. Wash them, cook them for 5 minutes in salted boiling water. Let them cool in a colander, packing them well so that they drain. Peel the garlic cloves, mince them, brown them in 30 g of butter over low heat. Add the spinach, salt, sprinkle with grated nutmeg. Mix. Remove from heat, let cool.
Crumble the ricotta and stir it into the spinach.
Cook the lasagne sheets in salted boiling water according to the packet instructions. Drain them flat on a large kitchen towel. On each sheet, lay a bead of spinach stuffing and roll up in the shape of cannelloni.
Preheat the oven to th. 8 (240°C).
Brown the drained and chopped tomatoes in olive oil. Add salt, pepper, thyme and bay leaf. Let simmer for 20 minutes. Pour the tomato sauce into a casserole dish. Place the cannelloni on it. Sprinkle with parmesan. Bake for 10 minutes in the oven. Serve immediately.
