OK, we had the Mexican Lasagna that we had made last month for supper tonight and it was excellent. We had the Quiche earlier this week. It was also really good; so here are the recipes. (Both of these recipes can be made in advance and frozen; I never thought it would be possible to make quiche in advance and freeze it but it worked very well.)
1 medium onion, chopped
3 - 14 oz cans diced tomatoes with juice
1/2 cup salsa
2 cups (or a 15 oz can) kidney beans
chili powder, cumin, salt, pepper etc. to taste (about 1 TLB of chili powder, 1 tsp. cumin)
1 large egg
2 cups creamed cottage cheese
1 pkg. frozen diced spinach
1 tsp crushed garlic
1 1/2 lb cooked boneless chicken cut into small bites or 1 1/2 lb hamburger meat, cooked
1 box uncooked lasagna noodles (I use wholewheat noodles; or if I'm going gluten-free, rice noodles)
1 4 oz can chopped green chilies
1 1/2 cups grated cheddar cheese
The first mixture is the sauce mixture. Cover the bottom of the lasagna pan with sauce. Top with uncooked noodles, then half of the meat. Add 1/2 of the cottage cheese mixture on top. Repeat (sauce, lasagna noodles, meat, cottage cheese). Top with lasagna noodles, then add some more sauce, grated cheese and the green chilies. Cover with foil and freeze.
You can bake this at 350 from frozen (about 90 min.) or thaw it the day before and bake for about 40 minutes. Let stand about 10 minutes before serving.