Melt butter over 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). Refrigerate while mixing other ingredients.
Drain and mince tomatoes and place in 3 quart mixing bowl. Add garlic, ricotta, eggs, Parmesan, Romano, salt, and pepper to bowl. Add 1½ cups of cooled cream sauce and mix until well blended. Refrigerate, reserving ½ cup for later use.
Place 3 lasagna noodles in a 9" X 13" X 2" lightly oiled baking dish, overlapping slightly. Spread 1½ cups cheese filling over noodles; sprinkle with one cup mozzarella and ¼ cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread ½ cup of reserved cream sauce over top and cover lightly with aluminum foil.
Bake in a 350 degree oven for 1 hour. Remove from oven and keep warm at least 30 minutes before serving. Serve topped with hot marinara and Parmesan cheese.
Recipe by Living Full on Life at https://www.livingfullonlife.com/?p=1658