Preheat the oven to 220 degrees.

Chop the onion and add to a frying/saute pan with the olive oil. Saute for 1-2 minutes, then gradually add the spinach until it is all completely wilted. Stir in the nutmeg and a little salt and pepper. Leave to cool for 3-4 minutes.

Break up the ricotta in a large bowl, and stir in the spinach. Take your fresh lasagne sheets one at a time, and lay a large spoonful of the ricotta mix along one end of the lasagne. Roll it up around the ricotta, then lay in a large oven proof dish. Repeat for the rest of the lasagne sheets.

Pour the chopped tomatoes evenly over the cannelloni (you probably won’t cover them completely, but that’s fine. Sprinkle over the halved cherry tomatoes and grated parmesan.

Bake in the oven for 20-30 minutes, until the pasta is cooked and the parmesan is golden.