Chicken and Pumpkin Lasagna

Chicken and Pumpkin Lasagna

20

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

servings 570 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 570 kcal
  • 28%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 54.6g
  • 18%
  • Protein:
  • 36.9 g
  • 74%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 963 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

20
  1. 22 Ratings

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Most helpful positive review

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 n...

Most helpful critical review

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 ...

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 n...

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 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 pla...

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 i...

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 las...

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 o...

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 o...

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 pum...

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 l...