Caramelized French Onion Lasagna Rolls

1. Slice those onions and let’s transform those tears into culinary gold. In a large skillet, melt the butter with a splash of olive oil. Once it’s sizzling, toss in the onions and cook them over medium-low heat. Stir frequently and patiently for 20-25 minutes until they’re beautifully caramelized. Add balsamic vinegar and salt & pepper, sauté for a final few minutes.
2. While those onions are slowly doing their magic, bring a pot of salted water to a boil and cook the lasagna sheets until al dente. Drain and lay them flat on a cutting board.
4. Whip up the ricotta spread by combining ricotta cheese, fresh parsley, fresh thyme, minced garlic, an egg, 1/3 cup of grated parmesan, and a dash of salt & pepper.
5. Crank your oven up to 400°F (205°C). Begin assembling your roles by extending the noodles, spreading a heaping tablespoon of ricotta onto each along with a spoonful of caramelized onions. Roll tightly and place into a casserole dish. Top with more caramelized onions, the mozzarella cheese, and the remaining 1/3 cup of grated parmesan.
6. Slide your assembled masterpiece into the oven for 20-30 minutes, or until the top is golden and lightly crispy.
7. Once out of the oven, give it a cool-down break for about 15 minutes – patience, young grasshopper. Enjoy!