Chicken and Pumpkin Lasagna recipe

All Recipes Main Dish Recipes Pasta Chicken

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 ½ cups shredded mozzarella cheese

Nutrition Info

570 calories
carbohydrate: 54.6 g
cholesterol: 93.2 mg
fat: 22.7 g
fiber: 4.8 g
protein: 36.9 g
saturatedFat: 9 g
servingSize: -
sodium: 963.4 mg
sugar: 13.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

5 servings

Recipe Note

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

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