Preheat oven to 375F. Cook pasta in a large pot of salted, boiling water. Drain pasta right before al dente, and coat with olive oil to prevent sticking.

Heat a large skillet at medium heat. Remove turkey sausage from casing and sauté until golden brown. Make sure to break up the meat as it cooks to help evenly cook the meat. Once browned, set aside.

Heat 3 tbsp of butter over medium low heat. Once melted, sprinkle 4 tbsp of flour and whisk until combined. Let cook for 30 seconds then slowly add 2 cups of chicken broth to the flour and butter mixture to prevent lumps.

Once fully incorporated, let cook for another min. Then slowly stir in 2 cups of whole milk. Add chopped garlic, salt and pepper to taste, and cook for 8-10 mins.

Cover bottom of a 9x13 baking dish with the sauce you created.

On a cutting board, take one lasagna noodle and spread sauce down the middle leaving ½ an inch at each end empty to help seal once rolled.

Layer 4 slices of roma tomato across the noodle and top with about 1 tbsp cooked turkey sausage then sprinkle with cheese and basil. Drizzle with more sauce, and then add 4 more slices of roma tomato on top. Start at one end, and fold over the ½ you left empty then proceed to rolling the noodle into a spiral, keeping everything intact. Repeat 7 more times and arrange in 9x13 baking dish.

Drizzle evenly with remaining sauce, mozzarella cheese, and sausage. Top each roll up with a slice of roma tomato and freshly chopped basil.

Bake covered with aluminum foil for 30 mins, then uncover and cook for an additional 10 mins until top is bubbling and slightly browned.

Top with fresh basil and let cool for 5-10 mins before digging in, Enjoy!