Cook the broccoli with 1 clove of garlic, salt, pepper and water until soft.
Sauté the onion and 2 sausages until golden brown.
Mix 150 g (5 oz) of ricotta cheese with 2 tbsp of broccoli cream and 100 g (4 oz) of ricotta cheese. Add salt if needed.
Fill the 10 lasagna sheets with the ricotta-broccoli mixture.
Place the filled cannelloni in a baking dish, drizzle with olive oil.
Bake at 180 C (360 F) for 20 minutes.
