Chicken and Pumpkin Lasagna

A simple lasagna recipe with a bit of a twist – cream of pumpkin soup, available in many specialty markets.

Ingredients

• 1 (14.5 ounce) can cream of pumpkin soup


• 1 cup milk


• 1 teaspoon vegetable oil


• 1 pound boneless chicken, chopped


• 1 (16 ounce) jar spaghetti sauce


• 9 lasagna noodles


• 1 1/2 cups shredded mozzarella cheese

Directions

1. In a large bowl, combine milk and cream of pumpkin soup. Set aside.


2. Heat oil in a large saucepan over medium heat. Add chicken, and saute until done. Stir in Bolognese sauce; simmer for 15 minutes, stirring occasionally.


3. Spoon 1/3 meat sauce into a 2 quart casserole dish, cover with 3 uncooked noodles, and top with 1/3 soup mixture. Repeat twice. Sprinkle cheese over lasagna.


4. Bake in a preheated 400 degree F (200 degree C) oven for 35 minutes, or until hot and bubbly. Remove from oven, and let stand 15 minutes before serving.

Chicken and Pumpkin Lasagna