Chicken and Pumpkin Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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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.
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