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

Sally
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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 Facts

570 calories; 22.7 g total fat; 93 mg cholesterol; 963 mg sodium. 54.6 g carbohydrates; 36.9 g protein; Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/02/2004
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! Read More
(23)

Most helpful critical review

Rating: 1 stars
10/28/2011
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.. Read More
(7)
24 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/02/2004
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! Read More
(23)
Rating: 4 stars
01/02/2004
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! Read More
(23)
Rating: 5 stars
07/14/2003
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. Read More
(22)
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Rating: 5 stars
10/13/2010
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! Read More
(20)
Rating: 4 stars
08/18/2008
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. Read More
(15)
Rating: 5 stars
10/29/2010
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! Read More
(14)
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Rating: 4 stars
11/30/2005
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. Read More
(13)
Rating: 5 stars
01/21/2011
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! Read More
(13)
Rating: 4 stars
07/14/2003
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 or too chewy after baking.) The one downfall of the lasagna is that it is rather liquidy when hot. Also the pumpkin flavor could have been more apparent. (Most pumpkin soups are made with carrots too which alters the 'true' flavor you are expecting.) Try it once atleast.:) Read More
(12)
Rating: 5 stars
05/15/2007
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! Read More
(9)
Rating: 1 stars
10/28/2011
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.. Read More
(7)