Ricotta and Mushroom Upside-Down Cannelloni

Ingredients

• 6 fresh lasagna sheets
• ½ cup Mozzarella cheese, shredded
• Freshly grated Manchego or Parmesan cheese, for serving (optional)
• 200 g white cup mushrooms, cooked (1x punnet)
• 100 g spinach
• 300 g ricotta cheese
• 1 egg
• 50 g grated Parmesan or Manchego cheese
• Pinch nutmeg or cinnamon
• 3 garlic cloves, minced
• ½ lemon, zested and juiced
• ½ tsp salt
• Black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 punnet cherry heirloom tomatoes
• 500 ml passata
• Handful basil leaves
• Salt, to taste