Place peeled and halved onion and peeled garlic in TM bowl. Chop 5 secs, speed 5.
Add sugar and olive oil. Saute 4-5 mins, speed 2, 100 degrees.
Add passata and water. Cook 10 mins, speed 2, 100 degrees.
Pour into separate bowl and set aside. Wash and dry TM bowl.
Place spinich in TM bowl (Should almost fill bowl). Chop 15 secs, speed 6. Scrape sides if bowl.
Add grated cheddar, ricotta, romano (or parmesan), eggs, salt and pepper.
Mix 15-20secs, speed 5-6 until combined (may require assistance of spatula).
Pour/spoon half of ricotta mix into piping bag.
Spoon one ladle of tomato sauce onto base of lasagne dish and spread.
With cannaloni tube upright on bottom of lasagne dish pipe ricotta mix into tube one by one and lay in tight rows.
Pour/spoon remainder of tomato sauce over top of cannaloni.
Cover with extra grated cheese as desired.
Bake in oven 180 degress covered with aluminium foil for 30 mins.
Remove foil and bake for a further 10 minutes.