Chicken and Pumpkin Lasagna

Chicken and Pumpkin Lasagna

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.

05/16/2018
Chicken and Pumpkin Lasagna, recipe PT15M PT1H 5 455 calories

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