This easy lasagna will serve 12. You can make it vegan by using dairy-free cheese. Don't bother cooking the noodles first, or using oven-ready noodles. Just use regular lasagna noodles, uncooked, and they will cook as the lasagna bakes.
Heat a large saucepan over medium-low heat. When the pan is heated, add oil and swirl to coat pan. Add onions and cook until soft, about 3-5 minutes. Don't let the onions brown. If they start to brown turn down the heat. Add garlic and cook for 1-2 more minutes.
Add 1/2 teaspoon of salt, chili powder and cumin. Stir to coat onions with spices and cook, stirring for one minute. Add tomato paste and cook for another minute.
Add black beans, diced tomatoes, oregano, parsley, green pepper, corn, ground pepper and additional 1/2 teaspoon of salt. Bring the sauce to a simmer and cook for 20 minutes.
While sauce is simmering, preheat oven to 350 degrees F / 176 degrees C.
Spread 1/2 cup of salsa over bottom of a 13x9-inch / 33x22 cm baking dish. Place a layer of lasagna noodles over salsa, breaking to fit into pan. (Use small bits of noodles to fill in any blank spaces, or save for using in another dish.)
When sauce is cooked, spread half of the sauce over noodles in baking dish. Top with another layer of noodles. Cover with remaining sauce. Place another layer of noodles over sauce. Spread remaining salsa over the noodles, and top with the cheese. Bake for 40-45 minutes, or until cheese is lightly browned and sauce is bubbling around the edges.
Remove dish from oven and let sit for 10 minutes before serving. This will give the lasagna a bit of time to set and will help pieces hold together when they are served.
Cheese: You can substitute non-dairy cheese for the Cheddar and Mozzarella to make this a vegan dish.
When you are shopping for dairy cheeses, look for ones made without rennet if you are a vegetarian.
Make ahead: You can prepare the dish a day in advance and refrigerate until you are ready to bake it. Add 5-10 extra minutes to the cooking time to ensure it has heated through.