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Preheat oven to 375˚F.
Heat a deep skillet or Dutch oven over medium-high heat, add oil and when it ripples, add meat or meats, then brown and crumble. Add fresh chilies and onion, stir and season with salt, pepper and spices, stir 3-5 minutes. Add garlic, stir, add 1 cup water and let it absorb, add tomatoes and reduce heat to simmer.
Place beans in small pan or saucepot, heat and add a little water to thin.
In a bowl, combine crema and the juice of 1 lime, add cheeses and stir.
Assemble: spray pan, add a little sauce to coat, add pasta, 4 sheets, top with half the beans and half the meat sauce, top with pasta, add half the cheese sauce, cover with pasta, remaining beans, top with remaining meat sauce and another layer of pasta, finish with remaining cheese mixture.
Bake lasagna covered 30 minutes, then uncovered 20-30 minutes more to deep golden. Let stand 15 minutes to settle.
Top with toppings of choice, cut and serve.