Chicken and Pumpkin Lasagna

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

Directions

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.