Crab And Ricotta Cannelloni - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F. Grease a large baking dish. Arrange 1/2 of tomatoes in prepared dish.
For the filling, combine spinach, ricotta, crab, egg, garlic and 1/2 the mozzarella. Season.
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.
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.