Chicken And Pumpkin Lasagna

• 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

1. In a large bowl, combine milk and cream of pumpkin soup. Set aside.
2. 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.
3. 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.
4. 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.

cream of pumpkin soup, milk, vegetable oil, chicken, spaghetti sauce, lasagna noodles, mozzarella cheese

Taken from www.allrecipes.com/recipe/11952/chicken-and-pumpkin-lasagna/ (may not work)