Zucchini and corn lasagna, inspired by a recipe in Sunset magazine
July 2015 with input by an eggplant recipe probably from the Boston
Globe, unknown date. 

Enough zucchini (or eggplant) (or butternut squash -- it was AWESOME),
sliced lengthwise to cover the bottom of your baking dish three
times. Or, two times plus some artistic arrangement for the top.  I
sliced them about or a little thinner than 1/4 inch.

one can corn kernels (or stripped ears or frozen or whatever; somewhat
more than a cup total volume of kernels) 
One pint ricotta or cottage cheese
three eggs
approximately one cup Parmesan
one small onion, chopped
a couple of garlic cloves, chopped or pressed
spices - I used fresh basil
salt and pepper
olive oil as needed for saute and roasting
optional: a few leaves of kale or other green leafy vegetable, chopped
fine in Cuisinart; some hot pepper (I used ancho, which is quite mild) 

Slice the zucchini. Oil a large baking sheet (or two). Spread out the
zucchini in one layer; oil the tops - I used cooking spray. Sprinkle
the tops with a little salt and pepper. Bake at 425F for 20-25 minutes
until soft.

Meanwhile, saute the chopped onions, with chopped peppers if you use
them. Add the garlic and other spices when onions are getting soft
along with the green leafy if using. When the onions are soft and the
green leafy's are wilted turn off heat and dump in the corn.

In a separate bowl, beat eggs; add cheeses and mix well. When the
vegetables are cool enough not to cook the eggs, mix into vegetable
mixture.

Oil a 9x13 baking dish. Spread out the roasted zucchini (some overlap
is okay); spread half the cheese/vegetable mixture on top, another
layer of zucchini and the rest of the vegetable mixture. Finally
another layer of zucchini, and sprinkle some Parmesan cheese on
top. Bake at 375 for 45 minutes, or until set.