Preheat oven to 350F. Lightly spray a 9 x 13 baking dish or a heritage baking dish with spray olive oil.

Pour 1/2 cup of salsa or sauce over the bottom of the pan. Place down one layer of lasagna sheets, breaking extra sheets to fill any gaps. Toss 3/4 of a cup of cheese over the pasta. Scatter about half of the pulled pork, corn, and black beans on top, then toss on another 3/4 of a cup of cheese. Drizzle on another 1/2 cup of the salsa or sauce. Add another layer of pasta, alternating the direction you lay the sheets down. Again, break and use extra sheets to fill in the gaps. Drizzle another 1/2 cup of salsa or sauce over the pasta. Toss 3/4 of a cup over the sauce, then scatter the remaining pork, corn, and black beans over it. Top with another 3/4 cup of cheese. Drizzle another cup of sauce or salsa over the contents of the pan. Layer one final layer of pasta sheets, filling in any gaps with broken pasta sheets. Pour the remaining salsa or sauce over the top and spread to be sure no pasta is exposed. Scatter the remaining cheese over the top. Spray a piece of foil with spray olive oil, then place oiled side down and crimp around the edges. Bake for 30 minutes, remove the foil, and bake another 15 to 20 minutes, or until the sauce is bubbly, the cheese is fully melted, and there is light browning at the edges. Let the Easy TexMex Lasagna cool for at least 5 minutes before slicing.

Garnish Easy TexMex Lasagna with sour cream or Greek yogurt, avocado slices, chopped green onions, and fresh cilantro, if desired.