Vegetable cannelloni with bechamel sauce

Prepare the filling for the cannelloni: We cut the vegetables in very small size and sauté with AOVE and salt and pepper the carrot, garlic, zucchini and eggplant. Reserve the vegetables.

Fill the cannelloni with the vegetables and place in a baking dish.

Preheat the oven to 220 degrees for 5 minutes and prepare the béchamel sauce: in a frying pan put a little olive oil and add the flour, stir and gradually add the milk, stirring constantly so that no lumps are formed, add salt and nutmeg.

Add the bechamel sauce to the baking bowl with the cannelloni and grate cheese on top and put in the oven at 180 degrees 30-35 min (always assessing the state).