1 cup halved multicolored cherry tomatoes
1/4 cup Extra Virgin Olive Oil 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.
Copied from Martha Stewart Weddings, Spring 2012