Preheat oven to 350°F.
In a large pan, brown ground beef, onion and garlic. Drain any fat. Stir in taco seasoning and 1 cup water. Cook until water is evaporated.
Add green pepper, undrained tomatoes, corn, and black beans. Let simmer 5 minutes or until slightly thickened. Remove from heat.
In a small bowl, combine cottage cheese, sour cream, cumin and egg. Set aside.
In a 9x13 pan, layer in the following order: 1 cup of sauce, 3 lasagna noodles, 1/2 of remaining sauce, 3 lasagna noodles, cottage cheese mixture, 1 cup of each cheddar and mozzarella, 3 lasagna noodles, remaining sauce.
Cover with foil and bake 40 minutes. Remove foil, add remaining cheeses and bake an additional 15 minutes or until cheese browned and bubbly.
Let rest 10-15 minutes before cutting. Serve with desired toppings such as sour cream, lettuce, tomatoes, olives, green onions and cilantro.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)