How to Make Chicken and Pumpkin Lasagna - A Step-by-Step Guide

Chicken and pumpkin lasagna is a perfect dish for the fall season, combining the comforting flavors of chicken and pumpkin with layers of creamy cheese and rich tomato sauce. This recipe is a delightful twist on the classic lasagna, incorporating the sweetness of roasted pumpkin and the savory goodness of tender, juicy chicken.

As the temperatures begin to drop and the leaves start to change, there’s nothing quite like a hearty, home-cooked meal to warm you up. Chicken and pumpkin las...

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Ingredients

  • 1 (14.5 ounce) can cream of pumpkin soup
  • 1 cup milk
  • 1 teaspoon vegetable oil
  • 1 pound boneless chicken, chopped
  • 1 (16 ounce) jar spaghetti sauce
  • 9 lasagna noodles
  • 1 ½ cups shredded mozzarella cheese

Information

  • Servings: 5
  • Yield: 5 servings

  • In a large bowl, combine milk and cream of pumpkin soup. Set aside.
  • 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.
  • 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.
  • 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.
  • Nutrition

    570 cal.

    • Total Fat: 23g
    • Saturated Fat: 9g
    • Cholesterol: 93mg
    • Sodium: 963mg
    • Total Carbohydrate: 55g
    • Dietary Fiber: 5g
    • Total Sugars: 14g
    • Protein: 37g
    • Vitamin C: 2mg
    • Calcium: 361mg
    • Iron: 3mg
    • Potassium: 651mg