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 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 9 x 13 x 2-inch 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°s; 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.)/p>
Submitted by: Recipe Group Member