Preheat the oven to 350°. Lightly butter a 13-by-9-inch nonreactive baking dish. mix the Roasted Tomatillo-Chipotle Salsa with the cream in a bowl and spread 1 scant cup in the prepared dish. Arrange 8 tortilla halves in a single layer on the salsa. Top with half of the vegetables, 1 1/2 cups of the creamy tomatillo salsa, 1 cup of the cheese and 8 tortilla halves. Spread the ricotta on the tortillas and cover with 1 1/2 cups of the salsa. Top with 8 tortilla halves, the remaining vegetables, 1 1/2 cups of the salsa and 1 cup of the cheese. Finish with the remaining 8 tortilla haves, salsa and cheese.