Mel's Mexican Lasagna

I thought this was pretty tasty! Could be vegetarian!

From the kitchen of:  Katie via Mel's Kitchen

INGREDIENTS:

• 1 1/2 pounds lean ground beef or turkey

• 1 yellow onion, coarsely chopped

• 2 garlic cloves, finely minced

• 1 (6 ounce) can tomato paste

• 1 tablespoon chili powder

• 2 teaspoons ground cumin

• dash of ground cayenne pepper

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 3 (8 ounce) cans tomato sauce

• 1 (14.5 ounce) can diced tomatoes, drained

• 1 (15 ounce) can black beans, rinsed and drained

• 1 ½ cup frozen corn kernels, white or yellow

• 1 (6 ounce) can olives, chopped

• 9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles

• 2 cups shredded mozzarella cheese

• 1 cup shredded cheddar cheese

• 1 cup sour cream, light or regular

• 8 ounces cream cheese, light or regular