Step 1

Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F.

Step 2

Cook the lasagna sheets until al dente, 5 to 6 minutes. Remove and lay on a lightly oiled surface.

Step 3

Divide the ricotta among the pasta sheets. Sprinkle each with a touch of salt and pepper. Layer the preserves, prosciutto and basil over the ricotta. Sprinkle a tablespoon of mozzarella over each. Roll the pasta, starting with the shorter end. Slice each roll into thirds and place in a shallow baking dish, low-sided oval casserole or small skillet.

Step 4

Whisk together the cream, pecorino and garlic. Drizzle the mixture over the pasta and top with the remaining 1 cup mozzarella. Bake until bubbling and golden, 14 to 16 minutes.

Step 5

Drizzle over the balsamic glaze and serve.