In a large skillet, cook the plant-based ground meat according to package instructions or until it’s browned.
Add the chopped onion, minced garlic, and diced bell pepper. Cook for about 5 minutes until the vegetables are softened.
Stir in the black beans, corn, diced tomatoes, and vegan taco seasoning mix. Cook for another 5-7 minutes to heat everything through. Season with salt and pepper to taste.
Assemble the Vegan Lasagna:
Preheat your oven to 350°F (175°C).
In a 9×13 inch (23×33 cm) baking dish, start 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 you’ve used up all your ingredients, 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:
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