Preparation: 

Start by pre-heating your oven to 356° F. In the meantime, bring some water to a boil in a pot.

Making the ricotta mix:

1. Heat the spinach in a pan with a drizzle of olive oil.
2. In a mixing bowl, combine the ricotta with 6 tbsp grated parmesan and the spices.
3. Take the spinach away from the heat, remove the excess water, and when they’ve cooled down a little, blend them.
4. Combine with the ricotta cheese mixture, add the lemon juice, and mix again.

Assembling the cannelloni:

1. When the water is boiling, add the lasagna sheets one by one and let them boil for 1 minute each, then set them aside.
2. Place 1 or 2 tbsp of ricotta mix on each lasagna sheet and roll everything up
3.  Take a baking dish and layer some of the meat sauce over its bottom.
4. Add the rolled up cannelloni to form a single pasta layer.
5. Add the rest of the bolognese sauce and the remaining 6 tbsp of parmesan cheese.
6. Bake at 356° F for 40 minutes.
7. Enjoy.