Step 1: Boil the Monte Banato lasagna sheets for 2–3 minutes. Once cooked, transfer them to a bowl of cold water.

Step 2: For the filling, dice the vegetables and place them in a bowl along with the chopped basil, grated garlic, and half of the cream cheese.

Step 3: Season the mixture with salt and pepper, then mix well.

Step 4: Drain the lasagna sheets well and fill each one with 2 tablespoons of the vegetable mixture.

Step 5: Roll the lasagna sheets into cannelloni-shaped tubes and place them in a heatproof baking dish.

Step 6: Separately, prepare a sauce by mixing the remaining cream cheese, Parmesan, and vegetable broth.

Step 7: Pour the sauce over the pasta in the dish, then sprinkle with more grated Parmesan.

Step 8: Bake in the oven for 30 minutes at 200°C.

Enjoy!