Steam th spinach leaves in salted water, drain, chop finely and mix with Ricotta.
Fry the garlic with the oil, tomato, cream, salt and pepper and simmer for 5 minutes.
Boil the lasagne sheets, leave to cool, fill them with the Ricotta cream and roll them.
Arrange the cannelloni in an ovenproof dish with a little sauce, cover with more sauce and sprinkle with Galbani Grana Padano, before browning quickly in the oven.Tear the basil leaves roughly, scatter them on the top and serve.

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