Chicken and Pumpkin Lasagna

Ingredients

• 1 pound meat from a rotisserie chicken boneless chopped
• 14.5 ounce cream of pumpkin soup canned
• 9  lasagna noodles 
• 1 cup milk 
• 1.5 cups mozzarella cheese shredded
• 16 ounce spaghetti sauce 
• 1 teaspoon vegetable oil 

Equipment

• bowl
• sauce pan
• oven
• casserole dish

Directions

1. In a large bowl, combine milk and cream of pumpkin soup. Set aside.
2. Heat oil in a large saucepan over medium heat.
3. Add chicken, and saute until done. Stir in Bolognese sauce; simmer for 15 minutes, stirring occasionally.
4. 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.
5. Sprinkle cheese over lasagna.
6. Bake in a preheated 400 degree F (200 degree C) oven for 35 minutes, or until hot and bubbly.
7. Remove from oven, and let stand 15 minutes before serving.