Instead of using noodles, use flour tortillas and layer it the same way with the meat and cheese. Then when finished baking top it with lettuce, tomato, onion and sour cream and you have mexican lasagna

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

An easy white lasagna White Lasagne 3/4 cup minced shallots (about 6) 1 stick unsalted butter 1/2 cup all-purpose flour 1/2 teaspoon grated nutmeg 3 3/4 cups whole milk 1 cup rich chicken stock or reduced-sodium chicken broth 2 large eggs, lightly beaten 1/2 cup dry Marsala 1/2 teaspoon fine sea salt 1/4 pound grated Parmigiano-Reggiano (1 cup), divided 12 (7- by 3-inch) no-boil egg lasagne sheets Preheat oven to 350°F with rack in middle. Cook shallots in butter in a heavy medium saucepan over medium heat, stirring occasionally, until tender, about 4 minutes. Add flour and cook over low heat, stirring with a wooden spoon, 3 minutes. Add nutmeg, then slowly whisk in milk and stock. Bring to a boil, whisking, then simmer, stirring occasionally, just until sauce lightly coats back of spoon, about 1 minute. Remove from heat and cool to warm, stirring occasionally. Stir in eggs, Marsala, sea salt, 1/2 teaspoon pepper, and 1/2 cup cheese. Spread about 1 1/4 cups sauce over bottom of an 11- by 8-inch baking dish. Cover with a layer of 3 lasagne sheets. Repeat layering 3 more times, then top with remaining sauce and remaining 1/2 cup cheese. Bake, uncovered, until browned, 45 to 55 minutes.

LASAGNA Beef mixture: 500g minced beef 2 links Italian Sausage, skinned and crumbled 1 onion, chopped 1 teaspoon chopped garlic 3 ribs celery, chopped 3 carrots, peeled and grated 4 tomatoes, skinned and chopped 1 teaspoon dried basil 1/2 teaspoon dried mint 1 chicken stock cube White Sauce: 3 heaped tablespoons butter or margarine 3 rounded tablespoons cake flour Salt and pepper to taste 3 cups milk Lasagna sheets 1 1/2 cups grated cheddar cheese 1/4 cup grated Parmesan METHOD: Brown minced beef, sausage, onions and garlic over medium-high heat. Reduce heat to low, add rest of ingredients and allow to simmer slowly, covered, for at least an hour. The liquid should be virtually boiled away. Prepare white sauce by melting butter or margarine, add flour and seasoning to taste and stir over heat for a minute or two. Finally add milk and slowly bring to boil. Continue cooking and stirring over low heat until sauce has thickened. Spray an oven proof square, or oblong dish with Spray and Cook (or any oil spray). Spread a little white sauce over bottom of dish, place a layer of lasagna sheets over the white sauce (do not overlap). Then spoon half the beef mixture over lasagna and pour half the white sauce over the meat. place another layer of lasagna sheets, meat mixture and white sauce over first layer. Combine cheeses and sprinkle over the top. Allow to stand for 20 - 30 minutes. Meanwhile set oven to 180 deg. C (350 deg. F. Bake lasagna for 40 - 45 minutes until cheese is brown and bubbly. Allow to stand for 10 minutes before cutting and serving. Serve with an Italian Salad.