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Butternut Squash, Sweet Potato & Chorizo "Lasagna"

Love leftovers?
Love lasagna?
Love cheese?
Love a casserole?
Well, then you MUST make my Butternut Squash, Sweet Potato & Chorizo "Lasagna!"

I made this dish a few weeks ago and froze most of it after having a few servings because 1) it's pretty decadent and there's no need for me to eat this 4 times in a row 2) this is a great dish to freeze and have over a few weeks when you need a random lunch or dinner 3) when you come back from a vacation to an empty refrigerator, it's nice to have a full meal in the freezer.

I don't have any hate for noodles, but sometimes it's fun and more nutritious to play around with other ingredients. In this case, I roasted disks of butternut squash and sweet potatoes and used them instead of noodles to layer this "lasagna." You can choose to use all butternut squash or all sweet potatoes, or even add a few layers of lasagna noodles.

Butternut Squash, Sweet Potato & Chorizo "Lasagna"
Serves 4-6

"trunk" part of butternut squash, peeled, cut into 1/4" thick slices {use the bottom part of the butternut squash, where the seeds are, for something else}
2 sweet potatoes, peeled, cut into 1/4" thick slices
olive oil
salt & pepper
10 ounces Mexican chorizo, browned
24 ounces tomato sauce {I used Terlato Kitchen Pomodoro because the company sent me a few samples: I'm not being paid for mentioning them}
3 cups full fat ricotta
1 egg
1 tablespoon fresh thyme leaves
2 teaspoons adobo sauce {leave out if you don't like spicy food}
2.5 cups shredded mozzarella
1/2 cup panko crumbs

1. Preheat the oven to 425F. Coat sliced butternut squash and sweet potatoes with olive oil and season with salt and pepper. Roast in a single layer for 10 minutes on each side.
2. Add 1 cup of tomato sauce to the bottom of a baking dish {I used 8x10 inch rectangular Le Creuset}
3. Add an overlapping layer of roasted vegetables.
4. Add 1/2 of chorizo.
5. Mix together ricotta with an egg, thyme leaves, adobo sauce and salt and pepper. Add half of the mixture on top of chorizo.
6. Sprinkle 1 cup of mozzarella.
7. Add 1 cup of tomato sauce.
8. I'm getting tired of typing this ;)
layer of roasted vegetables
the rest of chorizo
the rest of ricotta
1 cup of mozzarella
the rest of the sauce
NOW combine the remaining 1/2 cup of mozzarella with the panko crumbs and top your concoction
9. Lower the oven temperature to 350F and bake your lasagna for 30 minutes. As an option: put it under the broiler for a few extra minutes.
10. Allow the lasagna to "chill out" for at least 10 minutes before cutting into it.

1. Leave out chorizo for a completely vegetarian dish
2. Feel free to use more cheese
3. You may have some roasted vegetables leftover. No worries: eat them for another meal.