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1
Heat 2 Tbs.
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2
butter over medium-high heat in a large skillet.
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3
Add onion; cook until soft and golden brown, about 5 minutes.
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4
Set aside.
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5
Mix 1 1/2 Tbs.
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6
salt and 2 quarts very hot tap water in a 13-by-9-inch lasagna pan.
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7
Add noodles and soak until soft and pliable, 10 minutes.
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8
Drain and stack loosely.
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9
(Noodles tend to stick together as they dry, but pull apart easily.
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10
).
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11
Make Creamy Parmesan Sauce: Microwave milk, broth and garlic in a 1 quart microwave-safe container on high power until steaming hot, about 8 minutes.
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12
(Or slowly heat in a medium saucepan over medium-low heat.)
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13
Fish out garlic; discard.
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14
Melt 2 1/2 Tbs.
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15
butter over medium heat in a large saucepan; when foaming subsides, whisk in flour and continue to cook, whisking constantly, until well blended.
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16
Pour in milk mixture all at once and whisk vigorously until sauce is smooth and starts to bubble and thicken.
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17
Stir in 1/2 cup Parmesan, 1/4 teaspoons salt and pepper to taste.
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18
Remove from heat; place plastic wrap directly on the sauce's surface.
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19
Adjust rack to upper-middle position and heat oven to 425 degrees.
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20
Smear 1/4 cup of the sauce over bottom of baking dish.
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21
Assemble the next 4 layers in the following order: 3 noodles, 2/3 cup sauce, 1/4 of the onions, 1/2 of one of the cooked vegetables (alternating each layer), 1/2 cup fontina and 2 Tbs.
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22
Parmesan.
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23
Assemble final layer with remaining noodles, sauce and cheeses.
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24
Seal with foil and bake until bubbly, about 35 minutes.
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25
Remove foil, then broil until cheese is spotty brown, 5-7 minutes longer.
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26
Let stand 10-15 minutes before serving.
