Mexican Veg Lasagna

To roast the red peppers: 1. Cut in to large pieces and roast in an oven until the tops turn black 2. Place in a covered container until cooled 3. Peel blackened skin off 4. Chop in to bite sized pieces To make lasagna: 1. Set oven to 400?C 2. Mix together 3/4 of the monterey jack cheese with all the ricotta cheese. 3. In a separate bowl, mash the beans together with the sour cream, tomator paste, and spices. 4. Oil a 3 qt pyrex rectangular dish. 5. Cut tortilla shells to fit the bottom of the dish. 6. Put down 1/2 of the rest of the ingredients in the following order: bean mix, cheese mix, corn, salsa and red pepper pieces. 7. Cut tortilla shells as a layer over the ingredients. 8. Put the rest of the ingredients down in the order described in step 6. 9. Cut tortilla shells as a layer over the ingredients. 10. Sprinkle the remaining jack cheese over the top. 11. Bake lasagna for 30-40 min. 12. Let stand 10 min before cutting.