Preheat broiler and prepare a baking sheet with oiled aluminum foil.

Arrange red pepper halves, cut-sides down, on the prepared sheet.

Broil peppers for approximately 10 minutes until skins are blackened.

Cover roasted peppers with a damp dish towel and let rest for 5-10 minutes.

Remove the skins from the peppers and slice into chunks.

Break lasagna sheets into pieces.

Cook pasta in salted boiling water for 7-8 minutes until al dente.

Drain and rinse pasta thoroughly with cold water.

Heat olive oil in a large pan.

Add sliced chorizo, diced onions, chopped garlic, and thyme sprigs to the pan.

Sauté the mixture, stirring occasionally, until the onions are translucent and chorizo is lightly browned.

Pour in vegetable stock.

Add the roasted red pepper chunks to the pan.

Simmer, covered, for 4-5 minutes to allow flavors to meld.

Add the cooked pasta to the pan.

Season the dish to taste.

Fold in cubed mozzarella cheese until melted and creamy.

Garnish with remaining fresh thyme sprigs and serve immediately.