Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----NORMA WRENN NPXR56A-----
                        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

Preparation:

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 in a 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. )