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
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