Rachel Ray has many types of lasagna recipes from classic lasagna dishes to Mexican lasagna and lasagna minus the noodles. For example, her Not-sagna Pasta Toss recipe uses curly short-cut pasta tossed with ricotta and Parmesan cheese along with a meat sauce made by cooking 1 pound of ground sirloin in 2 tablespoons of olive oil, and then adding 4 garlic cloves, 1 chopped onion, spices, 1/2 cup of beef stock and 1 can of tomatoes.
To put a Mexican flair on lasagna, heat 2 tablespoons of olive oil at medium-high in a skillet, and add 2 pounds of ground chicken breast, 2 tablespoons of chili powder, 2 teaspoons of ground cumin and 1/2 chopped red onion. Cook the meat until it browns, and then stir in 1 cup of taco sauce or 1 14-ounce can of fire-roasted tomatoes, 1 15-ounce can of drained black beans and 1 cup of frozen kernels. After cooking the mixture for three minutes, add salt to taste.
Layer the bottom of a baking dish with flour tortillas, and add a layer of the meat mixture and shredded cheddar cheese. Repeat the process for several layers, and finish with cheese. Bake the lasagna at 425 degrees Fahrenheit for 12 to 15 minutes, and serve it with minced scallions.