Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat, then stir in the taco seasoning mix and follow package instructions for adding water. Cook for an additional 5 minutes.

In a large mixing bowl, combine the black beans, corn, refried beans, and salsa. Mix well.

In a 9x13-inch baking dish, spread a thin layer of the bean and salsa mixture on the bottom. Place a layer of lasagna noodles over the mixture.

Spread half of the ground beef over the noodles, followed by half of the remaining bean mixture. Sprinkle with 1 cup of cheddar cheese.

Repeat the layering process: noodles, ground beef, bean mixture, and 1 cup of cheddar cheese.

Top with a final layer of noodles, the remaining salsa mixture, and the remaining cheddar cheese.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Let the lasagna cool for 10 minutes before serving. Top with sour cream, diced tomatoes, green onions, and cilantro if desired.