Ricotta cheese cannelloni

Boil the spinach. Bang the drained spinach with a knife to make it into a paste, then add spinach, ricotta, parmesan, egg yolk, salt and pepper to a bowl and mix well with a spatula.

Boil three slices of lasagna, soak them in water, and wipe off the water. Warm the bechamel sauce if it is hard.

Cut the lasagna in half horizontally, place the 6 equal parts [1] on top, and roll it round from the front.

Let the end of the roll is at the bottom. (Be careful if you roll it too tightly, the fabric will tear.)

Apply an appropriate amount of melted butter in a baking dish and place it in the order of tomato sauce, three cannelloni from [4], bechamel sauce, parmesan cheese, tomato sauce, and parmesan cheese. Make another dish the same way.

Bake in the oven for about 15 minutes and it's ready.