Preheat oven to 375°.
While the tomato sauce simmers, place lasagna noodles in a 9 by 13 casserole pan and cover with boiling water for 15 minutes until softened.
Use a knife and fork to keep the noodles separated as they will stick together easily. I separated them three times in 15 minutes and especially as soon as the boiling water is added.
Carefully pour off the water and rinse each noodle under cold water and dry on a dish towel keeping the noodles separate. Cut 2 of the noodles in half.
Dry the 9 by 13 casserole dish and assemble the lasagna as follows: first add 1 1/2 cups tomato sauce and use a spatula to evenly coat.
Place three noodles in the pan touching one short side and use one of the halved noodles to finish the side that is short.
Next place 1/2 of the cheese sauce on the noodles and spread with a spatula to even, then top with 1/2 cup fontina.
Keep assembling alternating which short side gets the half piece of noodle.
Put 1 1/2 cups tomato sauce over the noodles followed by 1/2 cup fontina.
Next the remainder of the cheese sauce with 1/2 cup fontina.
The last of the noodles followed by the remaining tomato sauce. Then toss the remaining fontina cheese with a little cornstarch and place on the tomato sauce followed by the Pecorino.
Spray aluminum foil with cooking oil on one side and place the oiled side down to cover the lasagna. Place the lasagna in oven and cook for 35 minutes.
Raise oven temperature to 500° remove the foil and cook for 15 more minutes.
Remove from oven and let rest 20 minutes.
Sprinkle with fresh basil and serve.