1. Soak Noodles:

• Place lasagna noodles in a long pan.
• Cover with hot tap water and soak for at least 30 minutes, agitating occasionally to prevent sticking.

2. Prep & Cook the Meat Filling:

• Preheat oven to 350°F. Grease a 9×13-inch baking pan.
• In a small bowl, whisk together flour, chili powder, and spices.
• In a large skillet or Dutch oven, cook beef and onions until almost done.
• Sprinkle in flour mixture and cook for 2 minutes.
• Stir in tomato paste and garlic, cooking for 1 minute.
• Add broth, tomatoes, green chiles, cocoa, sugar, and cinnamon.
• Simmer for 10-15 minutes, stirring until thickened.
• Stir in beans, corn, olives, and vinegar. Remove from heat.

3. Prepare the Creamy Filling:

• In a bowl, whisk together sour cream, cream cheese, salsa verde, and salt.
• In another bowl, mix Monterrey Jack and cheddar cheese.

4. Assemble the Lasagna:

• Spread 1 cup meat sauce in the greased pan.
• Add 4 noodles lengthwise and a part of a 5th noodle to cover.
• Spread ¾ cup creamy filling over noodles.
• Sprinkle 1 cup cheese mixture over the creamy layer.
• Repeat 2 more times, layering meat sauce, noodles, creamy filling, and cheese.
• Finish with remaining meat sauce and cheese.

5. Bake:

• Cover with foil and bake at 350°F for 30 minutes.
• Uncover and bake 20 more minutes until cheese is bubbly.
• Let stand 15 minutes before serving.
• Garnish with tomatoes, olives, avocado, cilantro, and sour cream.