Lasagna with Two Sauces

Over the Christmas break, I made this lasagna to guarantee I had substantial food to eat over the holidays. I think the second (Alfredo) sauce replaced what ricotta normally does in lasagna. I forgot to take "official plated" pictures due to extreme hunger, but trust me when I say - this was some good lasagna!!! Warning - this is not for the faint at heart, total prep/cooking time was 3+ hours. This obviously is a holiday/party dish that I wouldn't cook on a regular week day. I plan to post another food dish tomorrow that's much more reasonable...and it's thai-inspired!!!

Lasagna with Two Sauces from the Top Chef Cookbook
Serves 8-10

2 teaspoons EVOO
3 roasted garlic cloves (click here for instructions on how to roast garlic)
1 quart heavy cream
1/2 teaspoon freshly grated nutmeg
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup finely grated Parmesan cheese
1/4 cup finely grated Romano cheese
Salt and freshly ground black pepper

3 tablespoons EVOO
6 roasted garlic gloves
2 medium carrots, finely diced
1 medium white onion, finely diced
2 celery ribs, finely diced
1 shallot, finely diced
1 tablespoon fresh thyme leaves
1 small bunch basil, cut into chiffonade
1/2 cup sherry
1/2 cup brandy
2 28-oz cans whole fire-roasted tomatoes with juices
3 plum tomatoes, peeled, seeded, and diced (click here for instructions on how to peel tomatoes)
2 cups low-sodium vegetable stock
1 tablespoon sugar
Slat and freshly ground black pepper

1 pound dried lasagna noodles, cooked al dente (I used the pre-cooked ones)
8 ounces mozzarella cheese, coarsely grated
8 ounces provolone cheese, coarsely grated
1 cup finely grated Parmesan cheese
1/2 cup finely grated Romano cheese
Freshly ground black pepper


  1. In a large saucepan, heat the oil over medium heat. Add the garlic and cook for 2 minutes, breaking it apart with the back of a wooden spoon. Add the cream and bring to a simmer (do not boil). Add the nutmeg, basil, and oregano and cook until reduced by about half, about 45 minutes, watching the pot carefully so the cream doesn't boil over.
  2. Lower the heat, add the grated cheese, and stir until incorporated. Season with salt and pepper to taste. Set aside.


  1. While you're making the Alfredo sauce, in a large saucepan, heat the oil over medium heat. Add the garlic and cook for 2 minutes, breaking it apart with the back of a wooden spoon. Add the carrots, onion, celery, and shallot and cook until the vegetables are caramelized, about 20 minutes. Add the thyme and basil and cook for 1 minute, stirring.
  2. Add the sherry and brandy and cook for 5 minutes, scraping any browned bits from the bottom of the pan. Add the canned and fresh tomatoes, the stock, sugar, and salt and pepper to taste. Bring to a simmer, then reduce the heat and cook for 1 hour, stirring occasionally, to thicken and concentrate the flavors.
  3. Using an immersion blender, blend the sauce directly in the pot. Taste and adjust the seasonings, adding salt and pepper to taste as needed. Cook for an additional 15 minutes, stirring occasionally, then taste again and adjust the seasonings if needed.


  1. Preheat the oven to 350 F.
  2. Spread a thin layer of marinara sauce over the bottom of a 13x9 inch baking pan or lasagna pan. Follow with a layer of lasagna noodles, overlapping the noodles slightly. Spread a layer of Alfredo sauce over the noodles and top with a layer of marinara sauce. Sprinkle with some of the mozzarella, provolone, Parmesan, and Romano cheese, followed by a dusting of pepper.
  3. Repeat the layers, reserving some of the marinara sauce and some of the Parmesan and Romano cheeses to cover the final layer of pasta.
  4. Cover loosely with aluminum foil and bake for 50 minutes, or until starting to bubble, then remove the foil and bake for another 15 to 20 minutes, or until heated through and bubbly on top. Remove from the oven and let stand for 10 minutes before serving.