Soak the lasagna sheets in lukewarm water so that they roll easily. Clean the broccoli, cut off the florets and briefly blanch in boiling salted water. In the meantime, cut the mozzarella and gorgonzola into cubes. Remove the broccoli, drain briefly and add to the cheese. Add the cream, puree everything and season lightly with salt and pepper. Now use a tablespoon to pour the mixture onto the soft lasagne sheets and roll.
Put the cannelloni in a well-greased dish. Season the tomato sauce to taste with pepper, salt and oregano, pour onto the cannelloni and finally sprinkle with grated cheese. Bake in the oven at 180 ° C until golden brown.
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