Crab And Ricotta Cannelloni

• 2 (13.5 oz) cans chopped tomatoes
• 1 lb frozen chopped spinach, thawed, excess liquid squeezed out
• 1 lb fresh ricotta
• 1 (7 oz) can crab meat, drained
• 2 None eggs, lightly beaten
• 1 clove garlic, minced
• 1.5 oz mozzarella cheese, grated
• 8 None fresh lasagna sheets (13 oz in total), halved
• None None mixed greens, to serve

1. Preheat oven to 350u0b0F. Grease a large baking dish. Arrange 1/2 of tomatoes in prepared dish.
2. For the filling, combine spinach, ricotta, crab, egg, garlic and 1/2 the mozzarella. Season.
3. For the cannelloni, working in batches, lay out sheets lasagna on a flat work surface. Distribute ricotta mixture along the short edge then roll up to form logs. Transfer, seam-side down, to prepared dish.
4. Top cannelloni with remaining tomatoes. Sprinkle remaining mozzarella evenly over top and bake for 25-30 mins, or until golden and bubbly. Serve with mixed greens.

tomatoes, liquid squeezed out, fresh ricotta, crab meat, eggs, clove garlic, mozzarella cheese, fresh lasagna sheets, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/23539 (may not work)