Prep: 10 min, Cook: 50 min.

Prepare white sauce by melting butter in a saucepan over medium heat. Stir in next 2 ingredients until blended and cook 1 minute. Gradually stir in milk. Cook, stirring constantly, until sauce boils and thickens. Remove saucepan from heat. Mix next 4 ingredients in a bowl with fork. Combine shredded mozzarella and fontina In another bowl. Preheat oven to 375°F. In a 13×9 inch ceramic or glass baking dish, evenly spoon 1 cup white sauce. Arrange 1/3 of lasagna noodles over sauce, overlapping to fit and making sure that noodles do not touch sides of baking dish. Spoon half of ricotta mixture over noodles, spread with 1 cup white sauce and top with half of remaining noodles. Reserve 2 cups shredded cheese. Place remaining shredded cheese over noodles, then sprinkle with dried tomatoes and spread with 1 cup sauce. Arrange remaining noodles over sauce, top with remaining ricotta mixture, remaining sauce, and reserved shredded cheese. Cover baking dish with foil and bake 25 minutes. Remove foil and bake 15-20 minutes longer until lasagna is hot and bubbly and top is lightly browned. Remove from oven and let stand 10 minutes for easier serving. Garnish with parsley sprigs.