• Preheat oven to 375 degrees. Spray a 13x9-inch baking pan with nonstick cooking spray; set aside.

Prepare Vegetable Filling:

• Heat olive oil in a large frying pan over medium-high heat.
• Add onion to oil and saute until softened and starting to brown.
• Stir zucchini into onions; cook until tender and browned.
• Mix garlic, chili powder, cumin, salt, oregano, and red pepper flakes into veggies. Cook, stirring constantly, until fragrant (about 30 seconds).
• Add beans, diced tomatoes, and corn to veggies. Cook until heated through, then remove from heat and season to taste with additional salt, if desired.

Prepare Ricotta Filling:

• While veggies are cooking, combine ricotta, Mexican cheese, egg, garlic, salt, and pepper in a medium bowl. Mix well.

Assemble:

• Spread half of the picante sauce in the bottom of the pan. Top with 5 tortillas, breaking them in halves or quarters, if needed, to cover the pan.
• Cover tortillas with half of the vegetable mixture.
• Add another layer of 5 tortillas. Spread ricotta over the tortillas.
• Layer 5 more tortillas on top of the ricotta. Cover the tortillas with the remaining vegetable mixture.
• Add another layer of 5 tortillas. Top the tortillas with the remaining picante sauce.
• Cover the pan tightly with foil. Bake lasagna for 30 minutes or until hot.
• Remove foil from pan, then top with 1 cup Mexican cheese. Return lasagna to oven and bake uncovered until cheese is melted and lightly browned, about 10 to 15 minutes.
• Remove from oven, then let stand 5 to 10 minutes before cutting.
• Cut lasagna into squares, then serve with your favorite toppings. Enjoy!