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Prepare the Vegan Filling:
In a large skillet, cook the plant-based ground meat according to package instructions until browned.
Add the chopped onion, minced garlic, and diced bell pepper. Sauté for approximately 5 minutes until the vegetables are softened.
Stir in the black beans, corn, diced tomatoes, and vegan taco seasoning mix. Cook for an additional 5-7 minutes to heat through. Season with salt and pepper to taste.
Assemble the Vegan Lasagna:
Preheat the oven to 350°F (175°C).
In a 9×13 inch (23×33 cm) baking dish, begin with a thin layer of the vegan meat and vegetable mixture.
Place a layer of lasagna noodles on top of the vegan mixture.
Add another layer of the vegan meat and vegetable mixture, followed by a layer of vegan cheese.
Continue layering with noodles, vegan mixture, and vegan cheese until all ingredients are used, finishing with a layer of vegan cheese on top.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
Remove the foil and bake for an additional 10-15 minutes until the vegan cheese is bubbly and lightly browned.
Serve:
Allow the Vegan Mexican Lasagna to cool for a few minutes before slicing.
Garnish with chopped cilantro, vegan sour cream, salsa, sliced jalapeños, and sliced black olives if desired.