Preheat the oven to 350°F.

In a pan, brown the ground beef over medium heat. Introduce the diced onions after the beef has partially cooked and the minced garlic in the final minute. Ensure all grease is properly drained afterward.

To the meat mixture, add water and the designated taco seasoning. Allow the mixture to come to a boil and then reduce heat to let it simmer until it achieves a thickened consistency. Subsequently, incorporate the black beans and set the mixture aside.

In a separate bowl, meticulously combine the enchilada sauce and the salsa. Spread a thin layer of this sauce mixture on the bottom of a 9 x 13-inch baking dish, and then place 4 uncooked lasagna noodles atop this layer.

In another bowl, carefully blend the Ricotta cheese with dried oregano and egg until it reaches a homogenous consistency.

For the first layer, place 4 lasagna noodles in the dish, followed by 1/3 of the Ricotta mixture, 1/3 of the meat mixture, 1/3 of the sauce, and 1 cup of shredded cheddar cheese.

For the second layer, replicate the process outlined in the previous step.

For the third and final layer, place 4 lasagna noodles, followed by the remaining Ricotta mixture, meat mixture, and sauce. Do not add cheese at this stage.

Cover the dish securely with foil to ensure proper cooking of the noodles.

Allow the dish to bake for approximately 45 minutes. Following this, remove the foil and spread the remaining 2 cups of shredded cheddar cheese evenly on top. Bake for an additional 15 minutes.

Once baking is complete, it is advised to let the dish rest for at least 15 minutes prior to serving. Optional garnishing may include finely chopped parsley, sour cream, or green onions.