Reviewed: Oct. 27, 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..

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

yankeegirl27

Reviewed: Jan. 20, 2011

I was frightened by the thought of pumpkin in my lasagna, but I had some left over pumpkin puree, as well as some lasagna noodles, so i figured--why not?! I had complete success using caned pumpkin instead of the cream of pumpkin soup (subbed it evenly). I also made a quick spaghetti sauce out of some tomato sauce and a few seasonings with help of this website. I only had a mixed cheese blend on hand, and it worked wonderfully. I left it covered for the first 30 min, then uncovered and let brown for the last 5. This is a great way to sneak in some veggies on your kids. It's not overly pumpkin-y, just enough to know that it's there. My toddler ate this up, so it'll be on hand for future use!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

footballgrl16

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Oct. 28, 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!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

magyar_girl

Reviewed: Oct. 13, 2010

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!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

blessedmom

Cooking Level: Intermediate

Reviewed: 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.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

sandi

Reviewed: Mar. 10, 2008

Got rave reviews at our Halloween party. Wouldn't replace for ALL lasagna occasions, but definitely a great variation, especially for a cold fall night with a fresh mache salad with walnut and lemon viniagrette-- and a nice Pouilly Fume.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

gremlinhill

Cooking Level: Expert

Living In: Wilton, Connecticut, USA

Reviewed: Dec. 5, 2007

This was really good. I had to use butternut squash soup but it turned out wonderful. Next time, I would not use the water and the soup as it was a bit runny. Definitely helps to let it set.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

FELECHIA

Cooking Level: Expert

Reviewed: May 15, 2007

This was very yummy, I love pumpkin. Here in NZ cream of pumpkin soup is readily available (I don't know why it would only be in specialty supermarkets) and I was looking for some ideas to incorporate all of the cans I had of condensed pumpkin soup. Thanks for the recipe!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

Reviewed: 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.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Aly

Cooking Level: Intermediate

Home Town: Brenham, Texas, USA

Living In: Gainesville, Florida, USA

Reviewed: Feb. 13, 2003

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!

Was this review helpful? [ YES ]
15 users found this review helpful