Mexican Lasagna

This was supper tonight, Mexican Lasagna here is how I made it:

1 can hunts diced tomatoes
1 can Bush's Black beans drained
1 1/2 cups frozen corn
1/8 cup dried cilantro
1 tsp cumin
1 tsp dried oregano
1 tsp garlic powder
2 dashes of salt
No Boil lasagna noodles
Daiya cheeses (I used handfulls of cheddar, mozzarella, and pepper jack 1 handful of each per layer)

Preheat oven to 350

In a bowl combine spices, black beans, and corn. Cover the bottom of the pan with diced tomatoes, just use enough tomatoes and some of the juices to cover the bottom then top with noodles. Place a thin layer of bean mixture followed by some tomatoes and juice. Top with another layer of noodles, bean mixture and some tomatoes and juice then top with cheese, repeat again my top layer had very little bean mixture and just enough tomatoes and juice to make sure to cover the noodles and used a little more cheese to cover the top well. Bake in preheated oven with foil on for 40 minutes (may need to subtract or add 5 minutes depending on how your oven cooks), cook an additional 5 minutes with foil off and let sit for 5-10 minutes after taking out of oven.

My kids and I are allergic to milk but you can use any kind of cheese you would like, I would recommend a blend if you can have dairy :)