The sweet, autumnal flavor of pumpkin enhances the Bolognese sauce in this layered chicken lasagna. Look for cream of pumpkin soup in specialty food retailers.
INGREDIENTS (for 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.