Cannelloni are such big tubes. It is not easy to find them here, but you can roll up the usual lasagna sheets, and you will get the same thing.
Let's start with the preparation of Bechamel sauce. Put the milk on the fire. Add Bay leaf, pepper, cloves, finely chopped onion, and three nutmegs. Salt it liberally (you should try to over-salt the Bechamel), otherwise the taste will not be bright enough.
Remove a second before boiling. And let it brew for 15 minutes. Then filter the milk.
Put a pot on a small fire. Melt the oil in it.
Add the flour and, stirring constantly, bring to a thick state.
Pour the milk in three portions. Poured a third, stirred. Then the second and third. As a result, constantly stirring, bring the sauce to a state of thick sour cream.
After preparing the Bechamel, remove it from the heat and set aside.
Now let's do the filling.Heat the olive oil and fry the garlic.
Add the spinach and fry until the leaves curl. Remove from heat, allow to cool and then slice.
In a bowl, beat the eggs with salt and pepper.
Add the ricotta, grated Parmesan, chopped fresh Basil, and roasted spinach and mix well.
Grease the baking dish with part of the sauce.
Now for the cannelloni.Boil water. Throw the lasagna sheets into boiling water (strictly one at a time, otherwise they will stick together). Wait for three minutes, pull out, immediately put in cold water to stop the cooking process.Then put the lasagna sheet on a plate, spread it with the cheese mixture (leaving a little space around the edges) and roll it into a roll.
Lay out the rolls in the form.The number of pieces may vary. It all depends on how you roll them up and how fat you spread them.
Pour the sauce.
Top with a little Parmesan and sprinkle with grated mozzarella.
Bake in the oven at 180 degrees for 20-25 minutes, until Golden brown.