New This Month

Striped Lasagna

The bright hues of this "lasagna plaid" pasta come from vegetables, not dyes. The pasta can be found online.

  • Servings: 4

Source: Martha Stewart Weddings, Spring 2012


  • 1 cup halved multicolored cherry tomatoes
  • 1/4 cup olive oil, plus more for drizzling
  • 1 small garlic clove, finely chopped
  • 1/4 teaspoon red-pepper flakes
  • 1/4 teaspoon salt
  • 4 sheets striped lasagna
  • 2 tablespoons thinly sliced basil
  • 2 tablespoons finely grated Parmesan cheese


  1. Place tomatoes in a large mixing bowl. Combine oil, garlic, and red-pepper flakes in a small pan over medium heat. Cook until garlic is fragrant and oil starts to simmer. Pour over tomatoes; season with salt.
  2. Bring a large pot of salted water to a boil and cook lasagna sheets until tender, 13 to 15 minutes; drain. Transfer sheets to the bowl with the tomatoes and stir to coat. Garnish with basil and cheese, and drizzle with olive oil.

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