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From Tree to Table

Martha Stewart Weddings, Fall 2009

Shake things up with a dish that's distinctive but doesn't abandon traditional flavors: fall-foliage lasagna. The secret? Pasta colored with beet and carrot puree, and shaped with cookie cutters.

Your caterer can incorporate these tricks into her recipe; we layered fresh ricotta cheese between beet and carrot pastas, which were cooked, then sauteed in -- and drizzled with -- a brown-butter and sage sauce. The combination is hard to, ahem, beet.

Comments (2)

  • MiaMichelle 7 Oct, 2010

    All same stuff just designed noodles, right! OMG what a genius, or you were really bored.....Either way I love it!

  • jodles 7 Oct, 2010

    oh this looks great - where is the recipe for this?