1/4 cup butter OR margarine
1/4 cup all-purpose flour
2 cups milk – low-fat okay
1/4 cup oil-packed sun-dried tomatoes – minced
1 Tbls. minced garlic
3 1/2 cups ricotta cheese
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 tsp. salt
1 tsp. black pepper
12 lasagna noodles – prepared as directed, cooled
4 cups shredded mozzarella cheese
1 cup fontina cheese
marinara/spaghetti sauce – to top
grated Parmesan cheese – to top
Melt butter over 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). Refrigerate while mixing other ingredients.
Drain and mince tomatoes and place in 3 quart mixing bowl. Add garlic, ricotta, eggs, Parmesan, Romano, salt, and pepper to bowl. Add 1 1/2 cups of cooled cream sauce and mix until well blended.
Refrigerate, reserving 1/2 cup for later use.
Place 3 lasagna noodles in a 9″ X 13″ X 2″ 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 aluminum foil.
Bake in a 350 degree oven for 1 hour. Remove from oven and keep warm at least 30 minutes before serving. Serve topped with hot marinara and Parmesan cheese.