Chicken and Pumpkin Lasagna16 Reviews
“A simple lasagna recipe with a bit of a twist - cream of pumpkin soup, available in many specialty markets.” - by Sally
Original recipe yields 5 servings
- In a large bowl, combine milk and cream of pumpkin soup. Set aside.
- 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.
- 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.
- 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.
Amount Per Serving (5 total)
- 570 cal
- 22.7 g
- 54.6 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"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...." See more"
"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 noodles..." See more, that is why the other reviewer's was liquidy and you have to let it sit for the 10-15 minutes after cooking. The pumpkin flavor was almost undetectable. It's a great way to get some veggies in your kids and husband for that matter!"
"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 place of ..." See morethe soup. I have already shared this recipe with others they loved it too!"
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