Preheat oven to 400°F.
Heat oil in a large skillet over medium-high heat, add mushrooms and cook, stirring often, for about 7 minutes or until browned. Add garlic, salt and black pepper to taste. Remove from heat. In a medium bowl, mix beans, corn, mushrooms with Nacho Chee-Zee Sauce.
Pour 1/3 of salsa into bottom of a 10” round or 9 x13” oven-safe dish. Top with a layer of overlapping tortillas, similar to lasagna noodles.
Top with 1/3 of bean and Chee-Zee mixture, then 1/4 of remaining salsa and another layer of overlapping tortillas.
Repeat with another layer of Chee-Zee mixture and more salsa, and top with more tortillas.
Finally, add the last of the Chee-Zee mixture and 1/2 the remaining salsa, and top with tortillas.
Pour the remaining salsa on top and bake 30 minutes. Cool 10-15 minutes.
Toss avocado with lime juice, then top baked lasagna with avocado mixture and olives. Slice and eat!