Chicken and Pumpkin Lasagna Recipe -
Chicken and Pumpkin Lasagna Recipe

Chicken and Pumpkin Lasagna

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

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings


  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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Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2004

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, 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!

Most Helpful Critical Review
Oct 28, 2011

I really, really wanted to like this dish. But if you follow the directions you are going to be dissapointed, as I was. Honestly I really can only see kids enjoying this "lasagna" because it is so bland in taste. 1 can of pumpkin and 1 jar of sauce is not enough; came out very dry. If your going to attempt this dish I'd reccomend you only put a little cheese on top, and sprinkle the rest throughout, because otherwise, you end up with a layer of badly burnt cheese on top. I cooked mine for 25 minutes and the top layer was so burnt it couldn't be eaten. I added a LOT of spices to the chicken and sauce, but it still turned out very bland. Perhaps trading in the speghetti sauce for alfredo, adding some veggies, throwing in some ricotta chesse, and re-distributing the mozzarella cheese would make this recipie taste better, but after all those changes it's really not the same recipie anymore! I did end up eating this because I was starving by the time it was done..


22 Ratings

Jul 14, 2003


Oct 13, 2010

I swapped out the red sauce for a jar of alfredo and threw in some extra seasonings, seasoning salt, garlic & onion was wonderful. Oh and I to just used a can of pure pumpkin in place of the soup. I have already shared this recipe with others they loved it too!

Oct 29, 2010

This was completely delicious. To be fair, I made some changes - I used alfredo instead of red sauce, and I added zucchini and diced tomatoes between the layers. The flavors melded nicely, and it was warm and satisfying, a good mix of savory flavors plus enough veggies to feel good about it being a one-dish meal. Yummy!

Aug 18, 2008

I used real mashed pumpkin, then added water an milk to thin it out. My daughter who NEVER eats pumpkin didn't even notice the pumpkin and ate it all up! A great variation on the traditional lasagne, though it is not really any quicker to make.

Nov 30, 2005

My roommate didn't really like this, but he isn't a big pumpkin fan. Unlike other reviewers, I thought this did have a considerable pumpkin taste. I liked it a lot though; it was a unique take on a classic dish.

Jul 14, 2003

This was very easy to make and also quite tasty! I cooked my lasagna noodles instead of adding them uncooked like the recipe suggested. (Making them al dente is good - they won't be too hard or too chewy after baking.) The one downfall of the lasagna is that it is rather liquidy when hot. Also, the pumpkin flavor could have been more apparent. (Most pumpkin soups are made with carrots too, which alters the 'true' flavor you are expecting.) Try it once, atleast. :)


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  • Calories
  • 570 kcal
  • 28%
  • Carbohydrates
  • 54.6 g
  • 18%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 22.7 g
  • 35%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 36.9 g
  • 74%
  • Sodium
  • 963 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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