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.) Source: Abilene Reporter-News 3/10/94 Recipe By :
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 12|
|Calories from Fat: 227 (53%)|
|Amt Per Serving||% DV|
|Total Fat 25.2g||34 %|
|Saturated Fat 13.5g||68 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 344mg||106 %|
|Sodium 574.5mg||20 %|
|Potassium 329mg||9 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 19.5g|
|Protein 31.3g||45 %|
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Calories per serving: 432
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