Allow the spinach leaves to thaw. Peel and finely dice the onion and garlic. Sauté half of the onion and garlic in hot oil until translucent.
Then add the spinach leaves and season with salt, pepper and nutmeg.
Cook until the spinach is completely thawed.
Until it is completely thawed. In a small saucepan, sauté the other half of the onion and garlic in hot oil. Add the pizza tomatoes, heat briefly and season with vegetable broth, salt and pepper. Add the cream.
Cook the lasagna sheets briefly in boiling salted water according to package directions until tender. Drain and let cool a bit (Attention! Separate the plates before! ).
Dice the cooked ham very finely, grate the Pecorino. Spread some spinach, ricotta, ham and a little pecorino on each lasagna plate. Roll up the plates. Pour the tomato sauce into a buttered baking dish and place the stuffed cannelloni on top.
Sprinkle with pecorino and spread small flakes of butter on top. Bake in a preheated oven at 190°C top/bottom heat for about 45 minutes.
