Recipe - Vegetable Tortilla Lasagne

2 tablespoon Vegetable oil
1 lg Zucchini ; (abt 10 oz),
halved,
; then
Cut crosswise into thin
slices
1 teaspoon Cumin
Cayenne; to taste
Salt; to taste
Freshlyground black pepper;
to taste
One fourth cup Ricotta cheese
1 One fourth cup Grated Monterey Jack cheese
; (abt One fourth lb)
One half teaspoon Dried oregano
1 cup Bottled tomato salsa ; (abt
9 oz)
6 Corn tortillas ; (6" dia)
Fresh coriander
Lime wedges

Preheat oven to 500 degrees. In a skillet heat vegetable oil over
moderatelyhigh 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. Lightly grease a loaf pan, 8
One half by 4 One half by 3inches, and trim tortillas with scissors into six 5 by
3 3/4inch rectangles. Cover bottom of loaf pan with 2 tortillas,
overlapping them in middle. Spread One fourth 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, One half cup salsa, One fourth cup
Monterey Jack, and 1 tablespoon coriander. Cover lasagne with foil and bake
in middle of oven 12 minutes, or until heated through and cheese is melted.
Let lasagne stand, covered, 5 minutes before serving. Cut lasagne in half
and serve with lime. This recipe yields 2