You pick three lasagna sheets and set them to boil in plenty of water. In the 10-12 minutes they will take to boil (follow your package directions here), you make your spinach and ricotta filling. Heat a tbsp of olive oil in a pan. Add 1/2 cup finely chopped spinach and 1/4 cup finely chopped spring onions (just the green bits). Cook, stirring constantly until all the moisture your spinach exuded evaporates. Add salt and black pepper, turn off the heat and mix in 2 tbsp crumbled paneer or ricotta cheese.
Now drain your lasagna sheets and cut them all in half to get even squares. Place a tablespoon of your filling along the side of one of the squares and roll to form a tube. Just repeat the process for the other five and that's your cannelloni.
I was in a no-sauce mood so I then heated 2 tbsp of butter in a pan. Once it melted and started to brown, I dropped in a handful of basil leaves. Arranged my cannelloni on top of this and as they started to sear, i topped them off with grated parmesan and some more basil.
And then, because it was just me, I ate them straight out of the pan. It might be a lovely effect even for company - just try it once!