something substantial for the vegetarians this thankgiving 🫶 full recipe below FOUR-CHEESE BUTTERNUT SQUASH LASAGNA 10 oz. frozen spinach, thawed 3 cups (24 oz.) ricotta cheese 8 oz. mascarpone cheese 2 tsp. garlic powder 1 tsp. salt 1 tsp. pepper 1/2 tsp. ground sage 2 eggs 1 32-oz. carton butternut squash soup (I used most about 3/4 of it) 2 packages no-boil lasagna 2 cups grated parmesan 24 oz. fresh mozzarella, torn into small pieces 2 tsp. fresh thyme leaves (optional) Preheat oven to 350F. Place thawed spinach on a clean kitchen towel and squeeze as much water out as possible. In a large bowl, add spinach, ricotta, mascarpone, garlic powder, sage, salt, pepper and eggs. I like to use a hand mixer to whip it all together but you can also thoroughly stir until very well combined. In a large casserole dish, add a thin layer of the butternut squash soup before placing your first layer of lasagna. Spread half of the ricotta mixture over the noodles then top with a handful of parmesan. Add another layer of noodles and cover with soup, half of the mozzarella another handful of parmesan and half of the fresh thyme. Repeat this process, ending with a final layer of butternut squash, mozzarella and parmesan. Bake in preheated oven until browned and bubbly, about 40 minutes. Garnish with remaining fresh thyme and let cool for at least 15 minute before serving. #FoodTok #recipeoftheday #lasagna #vegetarian #thanksgiving #thanksgivingrecipes - @theshayspence