Chicken and Pumpkin Lasagna

Chicken and Pumpkin Lasagna

20

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

Ingredients

servings 570 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 570 kcal
  • 28%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 54.6g
  • 18%
  • Protein:
  • 36.9 g
  • 74%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 963 mg
  • 39%

Based on a 2,000 calorie diet

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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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20
  1. 22 Ratings

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I admit, at first I was alittle put off by the pumpkin, but I figured I'd try it. I'm glad I did. First, I did not have pumpkin soup, so I used canned pumpkin. Second you shouldn't cook the n...

MY FAMILY REALLY ENJOYED THIS VERY EASY TO MAKE RECIPE. I HAD TO USE REAL PUMPKIN AS I COULD NOT OBTAIN A TIN OF PUMPKIN SOUP BUT I DO NOT THINK IT AFFECTED THE OUTCOME.

I swapped out the red sauce for a jar of alfredo and threw in some extra seasonings, seasoning salt, garlic & onion powder....it was wonderful. Oh and I to just used a can of pure pumpkin in pla...