In a large skillet over medium-high heat, brown ground beef, onion, garlic, and green pepper until meat is no longer pink and veggies are tender, about 8-10 minutes. Stir in seasonings, parsley, green chiles, black beans, diced tomatoes, pasta sauce, and salt and pepper to taste. Bring mixture to a simmer over medium-high heat then remove from heat.

Spread a small amount of sauce in the bottom of a 9x13 baking pan. Top with a single layer of three lasagna noodles and spread noodles with 1/4 of the sour cream and 1/4 of the sauce. Repeat layers a total of four times, making sure noodles are completely covered and ending with sauce. Sprinkle shredded cheese evenly over top. Cover pan with foil and refrigerate lasagna up to 3 days or until ready to bake (lasagna may also be frozen up to 2 months)

When ready to bake lasagna, keep foil on top and remove from fridge or freezer. Bake lasagna at 375F 40-45 minutes, then remove foil and bake an additional 5-10 minutes (increase baking time to 50-60 minutes if baking straight from the freezer) until lasagna noodles are tender when poked with a fork and cheese is lightly golden and melted.

Remove lasagna from oven and top with additional suggested toppings if desired. Let stand 5 minutes before slicing into squares and serving. Enjoy!