Chicken and Pumpkin Lasagna recipe

5 servings

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

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.