Preparation:
1. Spray a 13 by 9-inch or similar-sized oven-to-table baking dish with nonstick cooking spray.
2. Place a large, heavy skillet over medium-high heat and add oil. When hot, add onions and saute for 3 to 4 minutes, until softened. Add garlic, zucchini and roasted peppers. Cook for 2 to 3 minutes more. Add chili powder, cumin, and oregano, and stir. Add broth and turn heat to high. Cook for 5 minutes; add turkey or chicken. Continue to cook until all liquid evaporates, 10 to 15 minutes more. Remove from heat and set aside.
3. Spread half of bean dip evenly over one side of each of 6 tortillas. Arrange tortillas, bean side up, slightly overlapping, in baking dish. Arrange half of tomato slices over tortillas; drop dollops of half of ricotta over tomatoes. Sprinkle one-third each of Cheddar and pepper Jack cheeses over ricotta. Spread half of vegetable-turkey mixture over cheeses. Repeat layering in this way, using tortillas, dip, tomatoes, ricotta, one-third each of Cheddar and pepper Jack cheeses, and vegetable turkey mixture. Finish by sprinkling remaining one-third of Cheddar and pepper Jack cheeses over lasagna. (Dish can be prepared 2 to 3 hours ahead; cover and refrigerate until needed. It can also be frozen; defrost before continuing.)
4. Arrange a rack at center position and preheat oven to 350 degrees. Bake until hot and bubbling and cheese is golden, about 35 minutes. Cool for 5 minutes. Sprinkle with cilantro.
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