5 Cheese Lasagna

Directions

1. To make sauce heat butter with medium heat in heavy, 1 qt saucepan. Add in flour and stir till well-blended; cook till frothy. Add in lowfat milk, stirring constantly with wire whisk as mix comes to a simmer. Cook and stir till thickened (3-4 min) . Refrigeratewhile mixing other ingredients. Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-qt mixing bowl with tomatoes and garlic. Add in 1-1/2 c. of cooled cream sauce and mix till well blended. Chill, reserving 1/2-c. for later use.
2. Cook lasagna noodles according to package directions. Cold under cool water and drain. Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly. Spread 1-1/2 c. cheese filling over noodles; sprinkle with one c. mozzarella and 1/4-c. fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2-c. 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 hot at least 30 min before serving.
3. Serve topped with warm marinara and Parmesan cheese. (Can be refrigerated a day before baking if you like.)