Preheat your oven to 350°F (175°C).

In a medium skillet over medium heat, cook the ground beef until it’s browned. Drain any excess fat and add the taco seasoning and the can of diced tomatoes (with juice). Stir until combined.

In a large pot, boil the lasagna noodles according to package instructions until al dente. Drain and set aside.

In a large baking dish, spread a thin layer of salsa on the bottom.

Place three lasagna noodles over the salsa, followed by half of the meat mixture, a layer of black beans, corn, and a third of the cheese.

Repeat with another three noodles, the rest of the meat mixture, and another layer of cheese.

Finish with the remaining noodles, salsa, and cheese on top. Sprinkle the chopped green onions for an added pop of flavor.

Cover the baking dish with 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.

Allow the lasagna to cool for a few minutes before slicing. Top each piece with sour cream and extra toppings as desired.