Mexican lasagna

It is with great reluctance that I let the soups slip back into archival limbo. I didn't conjure up this casserole in my sleep; I did so entirely awake and quite sober. Some years ago I made something like this. Now I had no need of a recipe. I would like to have submitted this as part of an episode of "The Next Iron Chef" on Food Network. I finished this masterpiece just a couple of hours ago and I still remember what's in it. I certainly remember that it has corn tortillas because, as I thought I was ready to start assemble, I realized I had neglected to buy them during my morning grocery run. I didn't use a full size lasagna dish. When I do, Peter and I get sick of it before it's gone. My dish was about half size. Here we go: (Egad, I miss those soups.)

Cut about a dozen tomatillos into 1 inch pieces. Cut up 2 cubanelle peppers about the same. Start this stuff sauteing in a bit of oil. When sizzling nicely, reduce heat to very, very low, cover and simmer for 30 minutes.You don't need to add any broth to this; the veg will render a lot of water. Let it cool a bit and then puree it in your food processor.

In another saute pan cook two 8 inch pieces of Mexican chorizo. Puree it. Add it to the sauce. The sauce now turns somewhat reddish due to the annato in the meat. I added some salt, some pepper, some ground guajillo chiles, some garlic.

Don't feel you have to make homemade ricotta from buttermilk just because I did (nyuck, nyuck). Layer corn tortillas (sliced up a bit to cover the size of the casserole) with sauce, ricotta and asadero cheese. I think it took 4 layers for mine.

Bake at 350 covered with foil for 30 minutes. Remove foil and bake another 15. Let rest for 5 or 10 and then plunge in.