Ingredients:

• 1/4 C. Butter
• 1/4 C. Flour
• 2 C. Milk
• 1/4 C. Sun-dried tomatoes; oil Packed and minced
• 1 tablespoon Fresh garlic; minced
• 3 1/2 C. Ricotta cheese
• 3 Eggs
• 1 C. Grated Parmesan cheese
• 1/2 C. Grated Romano cheese
• 1/2 tsp. Salt
• 1 tsp. Black pepper
• 4 C. Mozzarella cheese; shredded
• 1 C. Spinach lasagna noodles; cooked and drained
• Marinara sauce
• Extra grated parmesan cheese

Instructions:

1. To make sauce: 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. To make cheese filling: Drain and mince tomatoes and garlic and place in a large bowl.
7. Place other cheese filling ingredients 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. To put together: Preheat oven to 350, lightly oil 9x13x2 baking dish.
11. Place 3 lasagna noodles in the baking dish, overlapping slightly.
12. Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese.
13. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles.
14. Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil.
15. Bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving.
16. Serve topped with hot marinara and Parmesan cheese.

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