Cream Sauce

Cup of Yum
1. Melt butter over medium heat in heavy 1-quart saucepan.
2. Add flour and stir until well blended; cook until bubbly.
3. Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes).
4. Refrigerate the cream sauce while mixing other ingredients.

Cheese Sauce Filling

1. Drain tomatoes and place them in a 3-quart mixing bowl.
2. Add garlic, eggs, ricotta, Parmesan, Romano cheese, salt and pepper.
3. Add 1½ cups of cooled cream sauce and mix until well blended. Refrigerate and reserve ½ cup for later use.

Lasagna Assembly

1. Preheat oven to 350 degrees.
2. Cook lasagna noodles according to package directions. Cool under cold water and drain.
3. Place 3 lasagna noodles in a lightly oiled 9x13x2-inch baking dish, overlapping edges slightly.
4. Spread 1½ cups cheese sauce filling over noodles
5. Sprinkle with 1 cup mozzarella and ¼ cup fontina cheese.
6. Repeat pasta and cheese layering three more times;
7. Top with remaining three lasagna noodles.
8. Spread ½ cup of reserved cheese sauce over top and cover lightly with foil.
9. Bake at 350 degrees for 1 hour.
10. Remove lasagna from the oven and keep it warm at least 30 minutes before serving.
11. Serve topped with hot marinara and Parmesan cheese.