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1
Preheat oven to 500F.
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2
and brush 2 shallow baking pans with oil.
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3
Arrange zucchini in one layer in one pan and in half of other pan and add corn to remaining half of second pan.
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4
Sprinkle vegetables with salt and pepper to taste and roast on 2 racks in oven about 5 minutes.
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5
Stir corn and switch positions of pans in oven.
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6
Roast vegetables about 5 minutes more, or until browned lightly.
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7
While vegetables are roasting, in a small bowl, stir together ricotta, 1 cup Monterey Jack, cumin, and salt and pepper to taste.
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8
Put salsa in a fine sieve set over a bowl and drain 3 seconds (do not press on solids).
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9
Transfer salsa to another bowl.
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10
Lightly grease a loaf pan, 8 1/2 by 4 1/2 by 3 inches, and trim tortillas with scissors into six 5- by 3 3/4-inch rectangles.
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11
Cover bottom of loaf pan with 2 tortillas, overlapping them in middle.
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12
Spread 1/4 cup salsa over tortillas and top with half cheese mixture, half zucchini, half peppers, half corn, and 1 tablespoon coriander.
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13
Make another layer of tortillas and vegetables in same manner.
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14
Top with remaining 2 tortillas, 1/2 cup salsa, 1/4 cup Monterey Jack,and 1 tablespoon coriander.
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15
Cover lasagne with foil and bake in middle of oven 12 minutes, or until heated through and cheese is melted.
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16
Let lasagne stand, covered, 5 minutes before serving.
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17
Cut lasagne in half and serve with limes.
