Preheat oven to 350°F In dutch oven brown the ground beef with onion and garlic until meat is cooked through, drain fat. Stir in the beans, tomatoes, salsa, chilies and seasonings until well combined.
In a bowl combine Monterey jack and mozzarella; set aside. Blend ricotta and Mexican sour cream in small bowl and set aside.
In a 13 x 9 greased baking dish spread 1 cup of the meat sauce. Layer with 3 noodles. Top with 1/3 of ricotta blend, 1/3 cheese and half of the meat sauce. Top with next layer of noodles, 1/3 ricotta blend, 1/3 cheese and remaining meat mixture. Top with last 3 lasagna noodles, spread with remaining ricotta blend and cheese.
Cover with foil that is lightly sprayed with non-stick. Dish will be very full (I placed my dish on a baking sheet to catch any dripping). Bake 1 hour at 350°F Uncover and bake 10-15 minutes longer until cheese is golden and bubbly. Let stand 20 minutes before serving.