Very good! Made with homemade pumpkin-puree (which is lighter in texture and taste than canned IMHO), and that way, I couldn't taste the pumpkin at all, neither could my husband (will likely work pumpkin into our tomato sauces often now! woohoo!). Will probably try this recipe with canned pumpkin puree when we don't have pumpkins on hand, as we do not have access to canned pumpkin soup. If there is a pumpkin flavor then, since my husband doesn't care for pumpkin, we'll cut back on the canned pumpkin a bit. I'll try to remember to post here if that is the case. // Didn't have lasagna noodles in the pantry, but had extra manicotti on hand, so broke up the dry manicotti and layered the broken *dry* pieces in instead of the lasagna noodles. Otherwise, made as written. Will include spinach next time, but didn't have any on hand the first time we made this recipe. The recipe is on target in that the chicken should be chopped prior to cooking, IMHO. My son cooked the chicken for me and left out that step, and the texture of chicken cooked then chopped is quite different, IMHO - FYI. Anyway - Thanks for the great idea, Sarah - we'll be inspired by your pumpkin in red sauce often! (now to ponder whether or not to try it in alfredo sauce as some reviewers did....... think, think, think....)
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Very good! Made with homemade pumpkin-puree (which is lighter in texture and taste than...