Very good. I tried some with bacon, and some with prosciutto. I prefer the flavor of the prosciutto, but there are two things to keep in mind: firstly, since the prosciutto is cured and not raw, less cooking time is needed--15 minutes is sufficient. Secondly, the prosciutto is saltier than bacon when cooked, so you might want to counter-balance that by sprinkling some brown sugar on top of the wrapped water chestnuts before they go into the oven. Reduced-sodium soy sauce would also be a good idea. I'll definitely be trying this again!

Wow, delicious! In reference to previous reviews that complained of the tomatoes being too dry, I would recommend either buying the sun-dried tomatoes packed in oil, or re-hydrating the dry kind by immersing them in a little olive oil and water and microwaving for 30-40 seconds. Drain them, and add them at the same time as the asiago and bouillon. I only made a few slight modifications. The heavy cream is really not necessary, I used 2% for the first part, and 10% for the second and the sauce came out plenty rich! Also, if you're a garlic fan, double what the recipe recommends. I used about 1/3 of a cup of Asiago, as someone had recommended, but found it a bit too salty. I will use a little less next time, or omit the bacon. Great dish!

A wonderful lasagna recipe! The roasted vegetables are really the stars of this dish. I didn't have any bell peppers, so I made do without and it still turned out great. I mixed some chopped spinach in with the ricotta--delicious! I also agree with some of the previous reviews: use more sauce and more garlic than the recipe recommends. I will definitely make this again.

This wasn't bad, but I did find this recipe too rich and too salty. If I make this again, I will add my own seasoning rather than using the soup mix, and use half the amount of cream cheese, adding some low fat sour cream instead.

Delicious comfort food! The peas add just the right amount of sweetness.