1. Melt butter with medium heat in heavy 1 quart saucepan. 2. Add flour and stir until well blended; cook until frothy. 3. Add milk, stirring constantly with wire whisk as mixture comes to a simmer. 4. Cook and stir until thickened (3-4 minutes). 5. Chill while mixing other ingredients. 6. Drain and mince tomatoes and garlic. 7. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. 8. Add 1-1/2 cups of cooled cream sauce and mix until well blended. 9. Refrigerate, reserving 1/2-cup for later use. 10. Cook lasagna noodles according to package directions. 11. Cool under cold water and drain. 12. Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly. 13. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese. 14. Repeat pasta and cheese layering; top with remaining three lasagna noodles. 15. Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil. 16. Preheat oven to 350 and bake for 1 hour. ---------------------------------------------------------------------------
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Ingredients
