1. Preheat oven to 500 degrees; and brush 2 shallow baking pans with oil. 2. Arrange zucchini in one layer in one pan, and the onion and corn in the other pan. Sprinkle vegetables with salt & pepper to taste and roast on 2 racks in the oven for 5 minutes. 3. Stir corn and switch positions of pans in oven. Roast vegetables 5 minutes more, or until lightly browned. 4. While vegetables are roasting, stir together ricotta, 1 cup Monterey jack, cumin, salt & pepper. 5. Lightly grease a loaf pan. 6. Trim tortillas into rectangles to fit pan. Cover bottom of loaf pan with 2 tortillas overlapping in the middle. 7. Spread 1/4 cup salsa over tortillas and top with 1/2 cheese mixture, 1/2 zucchini, 1/2 peppers, 1/2 onion corn mixture and 1 tablespoon cilantro. 8. Make another layer of tortillas and vegetables in the same manner. 9. Top with remaining 2 tortillas, salsa, Monterey jack and cilantro. 10. Cover lasagna with oiled foil and bake in middle of oven at 350 degrees for 45 minutes until heated through. 11. Let stand covered 5 minutes before serving. Cut in slices and serve with lime. 12. Easily doubled. ---------------------------------------------------------------------------
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