Instructions

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is
melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for
15- 20 minutes on low. Season with a little salt and pepper. 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.)