Mexican Pumpkin Smoked Chicken Lasagna

This lasagna is a unique and flavorful twist on a classic Italian dish.

The pumpkin sauce provides a spicy and creamy contrast to the smoky chicken.

This lasagna is on the heavy side and may not be suitable for those watching their calorie or fat intake.

It is also time-consuming to make, so it may not be practical for a weeknight dinner.

Pumpkin is a great source of fiber, vitamins A and C, and potassium.
It has been linked to supporting heart health and aiding in digestion.

	1 medium onion , chopped
	2 large cloves garlic , minced
	1 bell pepper , chopped ( or other mild green chiles )
	3 tablespoons olive oil
	2 -3 cups pumpkin puree ( fresh or canned )
	1 teaspoon chili powder
	1 teaspoon cumin
	1 vegetables , bullion cube
	2 -3 cups water
	2 -3 cups jack cheese , grated
	3 -4 chicken breasts , smoked , chopped
	2 cups ricotta cheese
	1/2 cup fresh parsley , chopped
	1/2 tablespoon oregano
	2 eggs
	1 jar salsa
	8 -12 lasagna noodles , dry

1.	Preheat the oven to 375 degrees F.
2.	In a large skillet, sauté the onion, garlic, and bell pepper in olive oil until tender.
3.	Add in the pumpkin puree, chili powder, cumin, bouillon cube, and water, and stir to combine.
4.	In a separate bowl, combine the ricotta cheese, parsley, oregano, and eggs.
5.	Spread a thin layer of the pumpkin sauce on the bottom of a 9x13 inch baking dish.
6.	Lay down 3-4 lasagna noodles, followed by another layer of sauce, a layer of chicken, and a layer of ricotta mixture.
7.	Repeat the layers, finishing with a layer of sauce on top.
8.	Sprinkle the top with the grated jack cheese.
9.	Bake for 30-40 minutes, or until the cheese is melted and bubbly.