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1
Preheat oven to 500 degrees.
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2
In a skillet heat vegetable oil over moderately high heat.
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3
Add the zucchini, cumin, cayenne, salt and pepper and cook, stirring for 2 to 3 minutes.
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4
Add the corn, stirring, and cook for another 2 minutes.
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5
Remove from heat and set aside.
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6
In a small bowl stir together ricotta, 1 cup Monterey Jack, oregano, salt and pepper to taste.
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7
Put salsa in a fine sieve set over a bowl and drain 3 seconds (do not press on solids).
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8
Transfer salsa to another bowl.
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9
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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10
Cover bottom of loaf pan with 2 tortillas, overlapping them in middle.
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11
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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12
Make another layer of tortillas and vegetables in same manner.
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13
Top with remaining 2 tortillas, 1/2 cup salsa, 1/4 cup Monterey Jack, and 1 tablespoon coriander.
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14
Cover lasagne with foil and bake in middle of oven 12 minutes, or until heated through and cheese is melted.
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15
Let lasagne stand, covered, 5 minutes before serving.
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16
Cut lasagne in half and serve with lime.
