Spinach & Ricotta Cannelloni

• 400 g spinach

• extra-virgin olive oil

• ¼ teaspoon ground nutmeg

• 1 onion

• 2 cloves of garlic

• 2 x 400 g tins of quality plum tomatoes

• 1 bay leaf

• ½ a bunch of fresh basil , (15g)

• ½ a lemon

• 1 large free-range egg

• Parmesan cheese

• 250 g ricotta

• 150 g cannelloni , about 14 tubes

• 2 x 125 g mozzarella balls (or any grated cheese for top)