VEGETABLE TORTILLA LASAGNE
Adapted from: Gourmet Magazine

2 tablespoons vegetable oil
1 large zucchini (about 10 ounces), cut in half and then cut crosswise into thin slices
1 teaspoon cumin
Cayenne (to taste)
Salt and freshly ground black pepper
3/4 cup frozen corn, thawed
1/4 cup ricotta cheese
1 1/4 cups grated Monterey Jack cheese (about 1/4 pound)
1/2 teaspoon dried oregano
1 cup bottled tomato salsa (about 9 ounces)
6 (6-inch) corn tortillas
1 (7 ounce) jar roasted red peppers, drained and patted dry
3 tablespoons chopped fresh coriander
Accompaniment: lime wedges

Preheat oven to 500 degrees. Lightly grease a (8 1/2x4 1/2x3-inch) loaf pan.

In a skillet heat vegetable oil over moderately high heat. Add the zucchini, cumin, cayenne, salt and pepper and cook, stirring for 2 to 3 minutes.

Add the corn, stirring, and cook for another 2 minutes. Remove from heat and set aside.

In a small bowl stir together ricotta, 1 cup Monterey Jack, oregano, salt and pepper to taste.

Put salsa in a fine sieve set over a bowl and drain 3 seconds (do not press on solids). Transfer salsa to another bowl.

Trim tortillas with scissors into six 5 by 3 3/4-inch rectangles. Cover bottom of loaf pan with 2 tortillas, overlapping them in middle. Spread 1/4 cup salsa over tortillas and top with half cheese mixture, half zucchini, half peppers, half corn, and 1 tablespoon coriander. Make another layer of tortillas and vegetables in same manner.

Top with remaining 2 tortillas, 1/2 cup salsa, 1/4 cup Monterey Jack, and 1 tablespoon coriander. Cover lasagna with foil.

Bake in middle of oven 12 minutes, or until heated through and cheese is melted. Let lasagna stand, covered, 5 minutes before serving.

Cut lasagna in half and serve with lime wedges.