Preheat the oven to 350°F (175°C) and lightly coat a 9x13 inch baking dish with non-stick cooking spray.

In a large skillet over medium-high heat, brown the ground beef with the diced onion and minced garlic until the meat is fully cooked; drain any excess grease.

Stir in the taco seasoning and water, simmering for 3 minutes until the liquid reduces. Stir in the black beans and remove the skillet from heat.

In a medium mixing bowl, combine the ricotta cheese, egg, and dried oregano, whisking until the mixture is smooth and well-incorporated.

In a separate bowl, whisk together the red enchilada sauce and chunky salsa to create the base liquid for the lasagna.

Spread roughly 1/2 cup of the sauce mixture over the bottom of the prepared baking dish to prevent sticking.

Place 4 dry lasagna noodles in a single layer over the sauce. Top with 1/3 of the ricotta mixture, 1/3 of the meat mixture, 1/2 of the remaining sauce mixture, and 1 cup of shredded cheese.

Repeat the layering process: 4 noodles, 1/3 of the ricotta mixture, 1/3 of the meat mixture, and the remainder of the sauce mixture.

Add the final layer: 4 noodles, the remaining ricotta mixture, and the remaining meat mixture. Do not add cheese to the top yet.

Cover the dish tightly with aluminum foil to trap steam. Bake for 45 minutes.

Remove the foil, sprinkle the remaining 2 cups of shredded cheese over the top, and return to the oven uncovered for 15 minutes until the cheese is golden and bubbly.

Remove from the oven and let the lasagna rest for 15 minutes before slicing to ensure the noodles set and the layers hold their shape.