Estimated cook time:
60mins + 30mins set time

Ingredient List:
CREAM SAUCE:
1/4 cup Butter
1/4 cup Flour
2 cups Milk
CHEESE FILLING:
1/4 cup Sun-dried tomatoes -- oil Packed -- minced
1 tablespoon Fresh garlic -- minced
3 1/2 cups Ricotta cheese
3 Eggs
1 cup Grated Parmesan cheese
1/2 cup Grated Romano cheese
1/2 teaspoon Salt
1 teaspoon Black pepper
OTHER:
4 cups Mozzarella cheese -- shredded
1 cup Spinach lasagna noodles or Regular if unavailable
Marinara sauce -- as desired
Extra Parmesan cheese Freshly grated

Servings:
12

Instructions:
To make sauce melt butter with medium heat in heavy, 1 quart saucepan.
Add flour and stir until well-blended; cook until frothy.
Add milk, stirring constantly with wire whisk as mixture comes to a simmer.
Cook and stir until thickened (3-4 minutes).
Chill while mixing other ingredients.
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. Refrigerate, reserving 1/2-cup for later use.
Cook lasagna noodles according to package directions.
Cool under cold water and drain.
Place 3 lasagna noodles ina 9x13x2 lightly oiled baking dish, overlapping slightly.
Spread 1-1/2 cups cheese filling over noodles;
sprinkle with one cup mozzarella and 1/4-cup fontina cheese.
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~ and bake for 1 hour.
Remove from oven and keep warm at least 30 minutes before serving. Serve
topped with hot marinara and Parmesan cheese.
(Can be refrigerated a day before baking if desired.)