In a pan on medium heat, cook onions in oil for about 2 minutes. Add in the diced pepper and cook until softened, which should take about 5 minutes.

Stir in the sweet corn, dried chili flakes and chili powder if using. Cook for 2 minutes

Add the can of drained chopped tomatoes, the cans of drained blackbeans and pasta sauce into the pot and cook for 15 minutes or until the sauce has thickened and reduced a bit. Add salt and pepper to taste.

Stir often to prevent scorching.

Heat the oven to 180 °C / 375 ° F

Divide each, the sauce, the ricotta, the lasagna sheets and the cheese into portions depending on how many layers you want on the lasagna. I make it with 3 layers so everything is divided into 3 equal portions.

Start layering the lasagna in an oven proof dish by placing a bit of the sauce the bottom.

Place a layer of lasagna sheets over this mixture.

Cover the sheets with some of the ricotta, add the sauce and sprinkle with grated cheese then top with the lasagna sheets. Continue in this manner for about 3 layers and end with a layer of ricotta, sauce and grated cheese.

Cover with foil, try to create a bit of a dome with the foil so that it does not come into contact with the top layer of the cheese, otherwise the cheese sticks to the foil when being pulled off after baking.

Bake covered with the foil for 20 minutes and remove foil and bake for a further 5 minutes just until the top is slightly browned.

Remove from the oven and allow to cool a bit for about 10 minutes before cutting and serving.

Refrigerate prepared and unbaked lasagna covered, up to 1 day, and bake as above. Or, freeze up to 1 month. When you are ready to eat and serve then thaw the frozen lasagna in refrigerator overnight, and bake as directed