CREAM SAUCE:
1/4 cup Butter
1/4 cup Flour
2 cups Milk
CHEESE FILLING:
1/4 cup Sun-dried tomatoes, oil Packed, minced
1 tablespoon Fresh garlic, minced
3-1/2 cups Ricotta cheese
3 Eggs
1 cup Grated Parmesan cheese
1/2 cup Grated Romano cheese
1/2 teaspoon Salt
1 teaspoon Black pepper
OTHER:
4 cups Mozzarella cheese, shredded
1 cup Spinach lasagna noodles or Regular if unavailable
Marinara sauce, as desired
Extra Parmesan cheese Freshly grated
To make sauce melt butter with medium heat in heavy, 1 quart saucepan. Add flour and stir until well-blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients. Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1-1/2 cups of cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2-cup for later use.
Cook lasagna noodles according to package directions. Cool under cold water and drain. Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly.
Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil. Preheat oven to 350 deg F. and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving. Serve topped with hot marinara and Parmesan cheese. (Can be refrigerated a day before baking if desired.)