Recipe Chicken and Pumpkin Lasagna (Pasta)

Required 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 1/2 cups shredded mozzarella cheese

Preparing/Cooking:

• 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.

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