Chicken and Pumpkin Lasagna recipe
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- 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 caloriescarbohydrate: 54.6 gcholesterol: 93.2 mgfat: 22.7 gfiber: 4.8 gprotein: 36.9 gsaturatedFat: 9 gservingSize: -sodium: 963.4 mgsugar: 13.7 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Pumpkin Lasagna
Directions
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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.