Chicken and Pumpkin Lasagna 13 Oct 11

1 can cream of pumpkin soup
1 cup milk
1 tsp vegetable oil
1 lb boneless chicken, chopped
1 jar spaghetti sauce
9 lasagna noodles
1-1/2 cups shredded mozzarella cheese

In a large bowl, combine milk and cream of pumpkin soup; set aside. Heat oil in a large saucepan. Add chicken and saute until done. Stir in spaghetti 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 at 400 degrees for 35 minutes.