Preheat oven to 375°F (190°C).

Cook ground meat (turkey or beef) with minced garlic, garlic salt, and onion flakes in a skillet over medium heat until browned.

Drain any excess fat.

Add tomato sauce, salsa, taco seasoning, water, chopped olives, and refried or boiled pinto beans to the cooked meat.

Bring the mixture to a simmer and then turn off the heat.

Spoon a small amount of the sauce onto the bottom of a casserole dish.

Layer with no-boil lasagna noodles, meat sauce, and a mixture of cheddar & jack cheese.

Repeat layers until all ingredients are used, ending with a layer of oaxaca cheese and olives on top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown.

While the lasagna is baking, prepare the cilantro dressing by blending cilantro, sour cream, jalapeno and green onion stalks together until creamy and smooth.

Let the lasagna cool slightly before serving. Top with cilantro dressing and green onion stalk.