Method
1. Pre-heat oven - 180°C
2. Add spinach and extra virgin olive oil to a clean saucepan
3. Cook - low heat
4. Add nutmeg and salt & pepper and cover
5. Cook gently until softened
6. Transfer content of saucepan to small bowl and let cool
7. Add olive oil and onion to the saucepan
8. Cook until softened - low heat
9. Add garlic clove, canned tomatoes, bay leaves, fresh basil leaves and lemon
10. Simmer slowly until thickened and continue - 20 min
11. Transfer vegetables to cutting board and reserve liquid
12. Chop
13. Return vegetables to small bowl
14. Add ricotta cheese, egg and parmesan cheese to the vegetables
15. Stir until combined and continue
16. Pipe cannelloni onto a clean ceramic baking dish and continue
17. Cover the cannelloni with the tomato sauce
18. Scatter fresh basil leaves over the canneloni
19. Lay out mozzarella cheese
20. Drizzle with olive oil
21. Season with salt & pepper
22. Bake until light golden - 35 min, 180°C
23. Let rest - approx 5 min
24. Serve