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°.
Filling:
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

Sauce:
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.