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1
To make sauce heat butter with medium heat in heavy, 1 qt saucepan.
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2
Add in flour and stir till well-blended; cook till frothy.
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3
Add in lowfat milk, stirring constantly with wire whisk as mix comes to a simmer.
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4
Cook and stir till thickened (3-4 min) .
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5
Refrigeratewhile mixing other ingredients.
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6
Drain and mince tomatoes and garlic.
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7
Place other cheese filling ingredients in 3-qt mixing bowl with tomatoes and garlic.
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8
Add in 1-1/2 c. of cooled cream sauce and mix till well blended.
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9
Chill, reserving 1/2-c. for later use.
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10
Cook lasagna noodles according to package directions.
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11
Cold under cool water and drain.
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12
Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly.
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13
Spread 1-1/2 c. cheese filling over noodles; sprinkle with one c. mozzarella and 1/4-c. fontina cheese.
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14
Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles.
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15
Spread 1/2-c. of reserved cream sauce over top and cover lightly with foil.
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16
Preheat oven to 350 and bake for 1 hour.
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17
Remove from oven and keep hot at least 30 min before serving.
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18
Serve topped with warm marinara and Parmesan cheese.
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19
(Can be refrigerated a day before baking if you like.)
