1/4 cup Sun-dried tomatoes -- oil Packed -- minced
1 tablespoon Fresh garlic -- minced
3 1/2 cups Ricotta cheese
1 cup Grated Parmesan cheese
1/2 cup Grated Romano cheese
1/2 teaspoon Salt
1 teaspoon Black pepper
4 cups Mozzarella cheese -- shredded
1 cup Spinach lasagna noodles or Regular if unavailable
Marinara sauce -- as desired
Extra Parmesan cheese Freshly grated
Preparation 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. Placeother 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. Spre+ad 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°F 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.)
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