Chicken and pumpkin lasagne

    (23)
    1 hour 20 min

    A deliciously different lasagne recipe. Chicken and tomato sauce is layered with lasagne sheets, creamy pumpkin sauce, topped with mozzarella and then baked to perfection.


    23 people made this

    Ingredients
    Serves: 4 - 6

    • 400g pumpkin and cream soup
    • 250ml milk
    • 1 teaspoon vegetable oil
    • 450g boneless chicken, chopped
    • 450g passata
    • 9 lasagne sheets
    • 175g mozzarella cheese, grated

    Method
    Prep:15min  ›  Cook:50min  ›  Extra time:15min resting  ›  Ready in:1hr20min 

    1. In a large bowl, combine milk and pumpkin soup. Set aside.
    2. Heat oil in a large saucepan over medium heat. Add chicken and saute until done. Stir in passata; simmer for 15 minutes, stirring occasionally.
    3. Spoon 1/3 chicken mixture into a 2 litre baking dish, cover with 3 lasagne sheets and top with 1/3 soup mixture. Repeat twice. Sprinkle cheese over lasagna.
    4. Bake in a preheated 200 dC / Gas 6 oven for 35 minutes or until hot and bubbly. Remove from oven and let stand 15 minutes before serving.

    Ingredients

    If pumpkin and cream soup is unavailable, use butternut squash soup instead.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (23)

    Reviews in English (20)

    by
    23

    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!  -  13 Feb 2003  (Review from Allrecipes US | Canada)

    by
    22

    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.  -  18 Apr 2000  (Review from Allrecipes US | Canada)

    by
    20

    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!  -  13 Oct 2010  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate