1. Heat broiler. Line broiler pan with foil. Arrange chiles cut side down in prepared pan; broil 3 inches from heat 10 to 15 minutes, until charred. Transfer chiles to large resealable plastic storage bag and seal. Let chiles stand 10 to 15 minutes, until cool enough to handle. Remove charred skins with small paring knife. Slice into thin strips; transfer to small bowl. Chop jalapeno; transfer to medium bowl. Set both aside.
2. Reduce oven temperature to 350 degrees F.
3. Meanwhile, heat oil in large skillet over medium heat. Add onions and garlic and cook until softened, 2 to 3 minutes. Stir in ground beef, salt, cumin, red pepper, and cinnamon, breaking up beef with back of spoon. Cook mixture until beef is no longer pink, 3 to 5 minutes. Transfer to small bowl.
4. Crumble feta cheese in bowl with jalapeno. Stir in ricotta cheese, 1 cup of the Monterey Jack cheese, and the parsley. Puree tomatoes and salsa in blender or food processor. Set tomato sauce mixture and cheese mixture aside.
5. Spoon 1 cup tomato sauce mixture on bottom of a 13x9x2-inch (3-quart rectangular) baking dish. Arrange 6 tortillas on top of sauce, overlapping slightly to fit. Sprinkle half of meat mixture on top of tortillas, then half of poblano strips and zucchini slices.
6. Spread half of cheese mixture on top of zucchini. Spoon 1 cup tomato sauce over cheese. Arrange 4 tortillas over top. Repeat process with remaining meat, poblanos, cheese, zucchini, 1 cup sauce, and 6 tortillas.
7. Spoon remaining tomato sauce mixture over top. Cover top loosely with foil (try to keep foil from touching tortillas). Bake casserole 45 minutes, until tomato is bubbly. Remove foil, sprinkle top with remaining 1 cup Monterey Jack cheese and bake 5 minutes more, until cheese melts. Cool casserole on wire rack 5 to 10 minutes before serving. Makes 12 servings.