• Preheat Oven, Grill, Smoker or Charcoal Grill to 400 Degrees. 
• Spray your 9×13 pan with non-stick cooking spray.
• First Layer as follows: Half of the tortilla strips and the cooked Andouille, all of the red enchilada sauce, half of the Crema, cheddar cheese blend, and cotija cheese.
  
• Second Layer as follows: Remainder of tortilla strips and cooked Andouille, all of the green enchilada sauce, remainder of Crema, cheddar cheese blend, and cotija cheese.
  
• Bake uncovered at 400 degrees for 20-30 minutes or until the cheese is bubbling and top is starting to brown.
• Using hot pads remove from the oven, grill or smoker and top with the chopped cilantro.
• Allow to cool for 5 minutes, then cut and serve.

To cook the beans

• In a large stock pot, add the beans, bay leaves, garlic and, salt. Cover with 6 cups of water. Bring the beans to a boil. Boil for 5 minutes and reduce heat to simmer. Cover and cook the beans for 1 hour 15 minutes. Strain off the water, remove the bay leaves and set aside. It’s ok to leave the garlic in the beans.

To make the red beans and rice

• In a large stock pot, brown the sausage until almost cooked through, about 5 minutes over medium heat. Add the onions, peppers, celery, and garlic. Cook for about 3-4 minutes or until the onions become translucent. Stir in the ham, Cajun seasoning, hot sauce, bay leaves, salt, pepper, and the beans. Cover with the chicken stock.
• Bring the mixture to a boil. Reduce heat to simmer and cover the stockpot with the lid. Simmer for 1 1/2 hours or until the beans are creamy and delicious.
• Cook as much rice as desired according to package directions. I used long grain rice for this recipe.
• Serve the finished Red Beans with rice and finish off with green onions and more hot sauce if desired.

• Heat oil in heavy large pot over medium-high heat. Add sausages, onion, garlic, oregano and crushed red pepper and sauté until sausage is cooked through, mashing sausage into small pieces with back of fork, about 10 minutes. Add crushed tomatoes and diced tomatoes with juices. Bring sauce to boil. Reduce heat to medium and simmer 5 minutes to blend flavors. Season with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep chilled.)
• Using on/off turns, chop fresh basil leaves finely in processor. Add ricotta, mozzarella, Parmesan, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Using on/off turns, process filling until just blended and texture is still chunky.
• Preheat oven to 375°F. Spread 1 1/4 cups sauce in 13x9x2-inch glass baking dish. Arrange 3 noodles on sauce. Drop 1 1/2 cups filling over noodles, then spread evenly to cover. Sprinkle with 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layering of sauce, noodles, filling and cheeses 2 more times. Top with remaining 3 noodles. Spoon remaining sauce atop noodles. Sprinkle with remaining cheeses. Spray large piece of foil with nonstick olive oil spray. Cover lasagna with foil, sprayed side down.
• Bake lasagna 40 minutes. Carefully uncover. Increase oven temperature to 400°F. Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 minutes. Transfer to work surface; let stand 15 minutes before serving.