Recipe by Sally
"A simple lasagna recipe with a bit of a twist - cream of pumpkin soup, available in many specialty markets."
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1 (14.5 ounce) can
cream of pumpkin soup
boneless chicken, chopped
1 (16 ounce) jar
1 1/2 cups
shredded mozzarella cheese
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.
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..
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!
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 the soup. I have already shared this recipe with others they loved it too!
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!
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.
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.
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. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Pumpkin Lasagna
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 205
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