This study aimed to determine the potential of taro (Colocasia esculenta L.) as a raw material in lasagna pasta processing and to assess and compare the different varieties in terms of sensory qualities with the commercially available lasagna pasta. One teaspoon of vinegar for every cup of water was found to be acceptable level to improve the color and reduce taro acridity. Varieties 068 and 078 produced a lighter color of flour and consequently produced pasta with higher scores in color, texture and general acceptability than the other taro varieties. The lasagna recipe was then standardized and used in the comparison and assessment between taro and commercially available lasagna in terms of sensory qualities. The results showed taro lasagna was comparable with the commercial lasagna which proved the potential of taro flour in lasagna making especially that the process of taro lasagna making is quite simple.