Tomato-Basil Lasagna with Prosciutto

I made this exactly as directed and it was a solid lasagna.  I wasn't crazy about the cheese mixture that goes inside.  But I was appreciative that it might it lighter.

GREAT recipe! Feel that this is restaurant quality! Doesnt taste "light" at all! I followed exactly as recipe was written...and the only thing I might do differently next time is to use more tomato sauce. Definitely recommend this and would make it for company! Will make again!

Awesome awesome awesome!!! Can use this recipe as a base for other lasagna a as well. Add mushrooms, ground turkey breast, spinach, or do an all veggie. Can't wait to make it again!!!!

This was restaurant quality good! We all had seconds. Truly as good as everyone says in the reviews! Not so sure it's Cooking Light if you eat the whole pan, and you will want to! Make exactly as listed, because it's annoying when reviewers change / substitute ingredients and then try to rate the recipe.

Sooooo delicious and easy (although takes some time). I halved the recipe and followed the directions except that I actually used 1/4 the red pepper based on other's reviews. My husband and I LOVED this. I was worried that he wouldn't be a fan since it's not like the typical lasagna with meat, but he really enjoyed it and went back for seconds. Oh - and I did use the no-bake lasagna noodles and they turned out perfect.

Really good but next time I think I'll spring for the prosciutto.

Half way through this meal my husband says, "this is a keeper." This was filling and delicious. I made some changes for those who want to decrease sodium, but not sacrifice flavor. First I sauteed veggies (mushrooms, zucchini, squash, red bell pepper and red onion) in cooking spray with no sodium seasonings and added to the pasta sauce. I changed the pasta sauce to Sal & Judy's Heart Smart sauce which has numerous flavors and reduced sodium (and the sauce is evidently thicker than the recipe's sauce). The lasagna noodles I used were Dream Fields (same carbs, but processed in body differently & we cannot taste a difference). Instead of prosciutto I used 90 10 ground beef. I also replaced the mozzarella with Kraft 2% Italian cheese. I made this 8 servings instead of 9 for a hearty dinner. The calories are now 326, but a very hearty 326 and the sodium is reduced from 775 mg to 484. This is significant to our family.

This is a great recipe and easy to make. My husband loves lasagna but I don't make it very often because it can be quite high in calories. We both loved this one.

I loved this recipe! I think the prosciutto gave it a nice smokey Italian flavor, but my husband wants to substitute with hamburger or sausage in the future.

This is an excellent low fat-low calorie lasagna. I added onions and spinach to the layers for a little more bulk, but I also enjoy this recipe just the way it is listed. Easy to make. Whole family likes it. And if you measure out your sauce, you will have plenty, it may not look like it is enough but after it is cooked, you will know that it was enough. Definitly use proscuitto instead of ham. I gave it 5 stars because for a light dish it is outstanding and it is easy to throw together,and with plenty of leftovers!

Yummy! The only changes I made were no-boil noodles and fresh basil. I had plenty of both sauces. In fact, there was a nice tomatoey-tart flavor. I don't think you need more marinara. I am also surprised that some are commenting on the effort for this recipe. I thought it was straightforward and easy, especially since so many ingredients went into the food processor. It was basically mix it up, layer it up, cook it up. I recommend it.

This was pretty good. Layers are thin so thinking I'll maybe add the spinach like other reviewers. Maybe add zucchini or mushrooms? Don't leave out the prosciutto - it adds depth. I made my own tomato-basil sauce bec it's much cheaper than the $6 bottled kind not to mention no preservatives. One 28 oz can crushed tomatoes, 1/3 c EVOO, 5 chopped garlic cloves. Cook for 20-25 minutes. Take off heat and swirl in fresh chopped basil & sugar to taste.

Made this last night. It was better than i was expecting. It honestly tastes like lasagna BUT just as other reviews add it doesn't have much substance to it. It's more like a pasta with sauce than a layered dish. Maybe adding veggies would fix this but otherwise it's very good and very light. Also, i bought a 26 ounce jar of sauce and it was the perfect amount... so if you can only find 24 ounce jars, maybe purchase a small 8 ounce jar just in case.

The aroma while this was baking was wonderful. Very enjoyable. However this is the second CL recipe for a lasagna I have made and come up short on sauce, first problem is a lot of sauces come in 24 oz jars these days. I must watch my measurements more closely.

If I am going to rate this according to CL standards, this is a good, solid recipe. While this was pretty good for light lasagna, it just wasn't 5 star worthy. I followed the recipe exactly and served it with yeast rolls. I will probably make it again because it was pretty quick and easy and the nutritional values on it were great.

I was really surprised at how delicious this lasagna was - without all the usual full-fat goodness. My husband claimed to notice the lack of ricotta, but I swear it's only because he saw the cottage cheese container. The only changes I made were to use my own homemade tomato sauce and add fresh spinach to each layer. I would definitely make this again.

This was a good lasagna recipe. I gave it four stars mostly because you cannot tell this is a low fat version of lasagna. There was a little too much red pepper for my taste, but I'll just decrease it next time. I also think I'll use fresh basil next time as well. Overall a good recipe though.

This recipe has good flavor and is a great low calorie lasagna. However, the layers are so thin that it lacks the heftiness I love in a lasagna. I would add something to bulk it up a bit while keeping the calories down, like spinach, mushrooms, etc.

I made this recipe as-is for some picky grandparents who think low-fat tastes awful. They were pleasantly surprised. The prosciutto really adds a nice salty-yet-mellow flavor to the cheese, which is very flavorful. Served it with a big salad and a strawberry granita -- definitely will make it again.

This recipe will definitely be on repeat! Sometimes eating something like lasagna leaves you feeling heavy, but this is a great lightened version that is just as flavorful. Couple of tips...definitely have two jars of sauce on hand (we went through 1.5 jars). If you have it, use fresh basil...we used twice the amount and it was amazing. We skipped chopping up the prosciutto and just put the slices in-between the layers. Also, we came a little short w/the cheese mixture on the last layer, so maybe use not-quite-a-cup of the cheese mixture for each layer so it evens out a bit better. We also added twice the amt of red pepper to add some more spice, which was perfect.

Thought this was a great recipe. I've never made lasagna before and was a little nervous how it would turn out. As always, I followed the recipe to the letter and it came out beautifully. A tad spicy, which I liked, and plenty left to enjoy for leftovers. Saving this one.

We loved this recipe. I forgot to get cream cheese but had a little goat cheese on hand, so I used that (about 1/8 cup.) Delicious.

This was soooooo good! I used lots of fresh basil instead of the dried, and I used about an extra 1/2 jar of sauce as recommended by others, and it was absolutely delicious. mmmm

Really Excellent Recipe! I added 4oz chopped prociotto to 10oz frozen chopped spinach thawed and squeezed to remove excess water. I layered that after the cheese layer then use the sliced proscuito on top of that. Also increased the sauce by another 1/2 of a jar. My meat loving lasagna BF had two pieces on the first setting then went back for more later and is still talking about it. I will make this again and again

This was wonderful! I made 2 pans for a large group and everyone loved it. Many went back for seconds. My picky eater husband LOVED it and went back for more before bed. I substituted fresh basil for dried, no boil lasagna noodles, used twice the sauce as called for and used thin sliced prosciutto (like strips of uncooked bacon) and layered them like the noodles. I will say to anybody making this-I was pretty worried that it wouldn't turn out because the cheese mixture that you food process smelled and looked like ranch dressing but ends up great and tastes like a ricotta filling! Great recipe-will make again and again!

Great recipe. It's great to freeze and have for lunch. I like it that it's a little different than the decadent cheese-and-meat filled lasagnas. My husband, who is Italian and the son of a chef, loves this recipe. I make it regularly for my sister, who just had a baby, so she can have tasty food that is super low-fat. Serve with a salad or italian spinach. Might not do for company, but still a wonderful dish.

I loved this recipe! I didn't tell my husband it was from cooking light - he devoured the lasagna. I added a bit more prosciutto and and extra dash of pepper to spice it up more but other than that followed the recipe. It was great and has become a staple in our house.

FABULOUS!! We loved this! What I would consider "lite" lasagna but delicious! Used ricotta instead of cottage cheese, ham,& almost 2 jars of sauce. Also added fresh spinach to each layer. Everything else just like recipe. Little time consuming but well worth it!

This healthy recipe tastes great. I cooked this with my boyfriend without mentioning that it was from "Cooking Light" and he loved it! The only change I made was to add slightly more prosciutto than called for. I am definitely going to make this again, only I will bake it for less time so that it does not become so crispy around the edges.

This was very good, but a bit time consuming!