Put your spinach in a colander and pour over a full kettle of boiling water, this will wilt the spinach.

Lay out a clean tea towel on your work surface and place the spinach on to it. Then wrap up and press gently to remove as much moisture as you can.

Put the spinach in a large bowl and add the ricotta cheese, egg, parmesan and pesto. Season and mix everything together.

Put your lasagne sheets in a shallow dish, pour over another full kettle of boiling water and leave for 5 minutes to soften.

Drain then place the lasagne sheets on to a clean tea towel.

Using a teaspoon, spoon an equal quantity of the filling on to each lasagne sheet, arranging it in a line down the longest edge of each sheet.

Carefully roll up the lasagne sheets, placing them into a large oven proof dish as you go.

Or you can remove the crisper plate from the air fryer and place them directly in the basket.

Pour the passata in first and then place the rolled cannelloni on top.

Set the temperature to 160c and cook for 20 minutes, until the sauce thickens and starts to bubble.

After 20 minutes, rip up your mozzarella and sprinkle the cheese over the top.

Cook for a further 10 minutes until the cheese is melted and golden and everything is piping hot.

Then serve with a fresh green salad and garlic bread if you like.