Combine first 5 ingredients. Combine mozzarella, fontina and provolone cheeses. Cover bottom of a full-size 4-inch deep hotel pan with 3 cups spaghetti sauce. Layer 7 noodles crosswise. Top with 3 cups ricotta mixture, then 2 cups spaghetti sauce and 7 oz mozzarella cheese mixture. Repeat layers twice, ending with 3 cups sauce. Bake, covered in a 325F convection oven for 45 minutes or until hot. Uncover and sprinkle with remaining cheese mixture. Bake until cheese melts. Let stand 15 minutes before serving.