5 cheese lasagna

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. Drain and mince tomatoes and garlic.
7. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic.
8. Add 1-½ cups of cooled cream sauce and mix until well blended.
9. Refrigerate, reserving ½-cup for later use. Cook lasagna noodles according to package directions.
10. Cool under cold water and drain.
11. Place 3 lasagna noodles in a 9 x 13 x 2 lightly oiled baking dish, overlapping slightly.
12. Spread 1 ½ cups cheese filling over noodles; sprinkle with once cup mozzarella and ¼ cup fontina cheese.
13. : repeat pasta and cheese layering three more times; top with remaining three lasagna noodles.
14. Spread ½-cup of reserved cream sauce over top and cover tightly with foil.
15. Preheat oven to 350 degrees and bake for 1 hour.
16. Remove from oven and keep warm at least 30 minutes before serving.
17. Serve topped with hot marinara and parmesan cheese.
18. Serves 1(can be refrigerated a day before baking if desired).