Caprese lasagna roll ups

Name: Caprese lasagna roll ups
Cuisine: American
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; 16-18 cooked lasagna noodles (from 1 lb.)

shimi @cook_3836467

Caprese lasagna roll ups

Saved

Ingredients

2 tbsp.extra-virgin olive oil
2 pt.cherry tomatoes, halved
2 tbsp.balsamic vinegar
kosher salt
3 clovesgarlic, 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
1large egg
Freshly ground black pepper
16-18cooked lasagna noodles (from 1 lb.)

Saved

Steps

1

Preheat oven to 375°.
2

In 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.
3

Make 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.
4

In a small bowl, stir together ricotta and egg, then season with salt and pepper.
5

Assemble 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
6

Bake until golden, 27 to 30 minutes.