Cook pasta according to package directions; drain.
Spray large skillet with cooking spray; place over medium-high heat until hot. Add beef and onions, sauté until beef is no longer pink and onions are soft. Drain well. Combine tomato sauce, water, vinegar, brown sugar, Worcestershire sauce, mustard, smoke flavoring and red pepper in a medium bowl. Add to skillet with corn; mix well and simmer for 5-10 minutes, partially covered.
Combine ricotta cheese and egg substitute.
Preheat oven to 350° F. Spread 1 cup of the sauce mixture over the bottom of a 9 x 13-inch baking pan that has been coated with cooking spray. Arrange 4 pieces of lasagne, lengthwise, over the sauce. Cover with 1 1/2 cups of sauce. Spread half the ricotta on top. Arrange another 4 pieces of lasagne over ricotta and top with another 1 1/2 cups sauce. Spread remaining ricotta on top. Arrange final 4 pieces of lasagne over ricotta and cover with remaining sauce.
Cover lasagne with foil and bake 30 minutes. Remove from oven, and let stand, covered for 10 minutes. Sprinkle cheese on top. Cover, and let stand 5 minutes, or until cheese melts.
Note: For a vegetarian alternative, substitute meat with one 14.5-oz. can of navy or great northern beans.