Ingredients
2 tbsp. extra-virgin olive oil
2 pt. cherry tomatoes, halved
2 tbsp. balsamic vinegar
kosher salt
3 cloves garlic, minced, divided
3 tbsp. unsalted butter
3 tbsp. all-purpose flour
2 1/2 c. milk
2 c. shredded mozzarella, divided
3/4 c. freshly grated Parmesan
1 15-oz. container ricotta
1 large egg
Freshly ground black pepper
1/3 c. basil, plus more for garnish
18 cooked lasagna noodles (from 1 lb.)
Balsamic glaze, for drizzling
Preparation
Step 1Preheat oven to 375°. Step 2In a large skillet over medium heat, heat oil. Add cherry tomatoes and balsamic and cook until tomatoes begin to break down, about 5 minutes. Season with salt, then add half of the garlic and stir until fragrant. Transfer to a bowl and wipe out skillet. Step 3Make sauce: To same skillet over medium heat, add butter. Let melt, then add remaining garlic and cook until fragrant, 1 minute. Add flour and cook until golden, 2 minutes more. Whisk in milk and simmer until thick and creamy, 3 minutes, then stir in 1 cup mozzarella and all of the Parmesan. Spoon a thin layer of sauce onto the bottom of an 8"-x-8" baking dish. Step 4In a small bowl, stir together ricotta and egg, then season with salt and pepper. Step 5Assemble lasagna rolls: Lay cooked noodles in a single layer on a baking sheet. Spread with ricotta and tomato mixture, then drizzle with sauce, sprinkle with basil, and roll up. Pack the roll-ups tightly and upright in the baking dish. Spoon the rest of the sauce on top of the roll-ups and sprinkle with remaining mozzarella. Step 6Bake until golden, 27 to 30 minutes. Drizzle with balsamic glaze and sprinkle with more basil.
