Caprese lasagna roll-ups

1 Aurelia Lasagna & Cannellone
2 tbsp extra-virgin olive oil
400g cherry tomatoes, halved
2 tbsp balsamic vinegar
2 cloves garlic, minced, divided in two
30g unsalted butter
2 tbsp all-purpose flour
400ml milk
160g shredded mozzarella, divided
50g shredded mozzarella, divided
250g ricotta
1 medium size egg
3 tbsp fresh basil (plus more for garnish)
- Freshly ground pepper
- salt

Preheat oven to 190°.
In a large frying pan 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 frying pan.
In another small bowl, stir together ricotta and egg, then season with salt and pepper

Melt butter in the same skillet over medium heat. Add remaining garlic and cook until fragrant, 1 minute. Add flour and cook stirring until golden, 2 minutes more. Whisk in milk and simmer while stirring until thick and creamy, 3 minutes. Stir in 1 cup mozzarella and all of the Parmesan untill the cheese has melted.

Assemble lasagna rolls:
Spoon a thin layer of sauce onto the bottom of a 20×20 cm baking dish.
Lay cooked lasagna sheets in a single layer on a baking sheet. Spread first with ricotta then tomato mixture, then drizzle with sauce, sprinkle with basil, and roll up. Pack the roll-ups tightly in the baking dish. Spoon the rest of the sauce on top of the roll-ups and sprinkle with remaining mozzarella.

Bake 30 minutes, until golden. Sprinkle with more basil and serve immediately.

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