Difficulty: Medium
Wash, chop, and boil the spinach in salted water for 5 minutes. Drain in a colander, cool, and squeeze out excess water to dry thoroughly. Peel and mince the garlic. Sauté in 30 g butter over low heat until golden. Add spinach, season with salt and grated nutmeg, stir well, then remove from heat to cool.
Crumble the ricotta into the cooled spinach mixture and combine thoroughly.
Cook the lasagna sheets in boiling salted water per package instructions. Drain and lay flat on a clean kitchen towel. Place a line of spinach-ricotta filling on each sheet and roll into cannelloni tubes.
Preheat oven to 240°C (thermostat 8).
Drain and chop the tomatoes, then sauté in olive oil with salt, pepper, thyme, and bay leaf. Simmer for 20 minutes to create a rich sauce. Pour sauce into a baking dish, arrange cannelloni on top, and sprinkle with grated Parmesan. Bake for 10 minutes until golden. Serve hot.
