Instructions: Slice zucchini lengthwise into 1/4-inch slices. Lightly paint with olive oil, season with salt and pepper and arrange in a single layer on a lightly oiled baking sheet. In a separate lightly oiled pan or pie plate, spread corn kernels out in a single layer. Place zucchini and corn in a preheated 450 degree oven and roast until zucchini is soft and lightly colored and corn is lightly browned.

Alternately roast under a hot broiler. Remove and set aside. Char red peppers over a flame or under broiler, scrape off blackened skin, core and seed and cut into thick strips. Set aside.

Mix ricotta, jack cheese, cumin, 1/4 cup chopped cilantro and salt and pepper to taste and set aside.

Lightly oil a bread loaf pan. Cut tortillas into rough squares that will fit into bottom of pan. In a small non-stick skillet, dry toast tortilla squares for a minute or so on each side until fragrant.

To assemble lasagna: Cover bottom of prepared pan with 1/4 cup or so of tomato sauce. Add a layer of tortillas, then some of cheese mixture and then layers of the zucchini, corn and peppers. Sprinkle some of the remaining chopped cilantro over and continue layering ending with tortillas and sauce. Place mozzarella slices on top, loosely cover with foil and bake in a preheated 375 degree oven for 25 to 30 minutes or until cheese is bubbly. Let lasagna rest for a few minutes before serving.

This recipe yields 4 servings.

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