Instructions: Sauce: Melt butter in saucepan. Add flour, stir until blended; cook until frothy. Add milk, stir constantly with whisk as mixture comes to a simmer. Cook and stir until thickened. Chill.

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. Chill, reserving 1/2 cup.

Cook lasagna according to package directions; rinse under cool water and drain thoroughly. Place 3 noodles in a baking dish, overlapping slightly. Spread 1 1/2 cups cheese filling over noodles; sprinkle 1 cup mozzarella and 1/4 cup fontina. 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 degrees and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving. Serve topped with hot marinara sauce and Parmesan cheese.

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