With its hearty tomato sauce, thick layers of pasta and cheese, and long cook time in the oven, traditional lasagna isn't the most Summer-friendly of dishes. However, when I came across a lighter, vegetarian version in the June issue of Bon Appétit, I knew I had to try it.
The classic meaty sauce is replaced with a homemade herb pesto and the filling is a mixture of cooked spinach, shallots, and lots of oozing cheese. It's a decadent dish that's absolutely worth the effort.
I served it at a vegetarian dinner party, and my guests could not stop raving about the creamy texture and flavorful pesto. It would also be an excellent side next to grilled meat or chicken. To give this seasonal lasagna a try, get the recipe here.
As you can see from the photo, the quiche was really good and at the end I had a bunch of crumbs and a tiny sliver left (just enough for a photo)! The original recipe called to use a variety of mushrooms, so I picked butter mushrooms, morels, brown button. The combination of different mushrooms along with the melty fontina cheese was perfect. I cheated on the crust and opted to use a store bought pie crust. Beware when you are cooking the crust before hand, it can start to shrink if the oven is too hot. If it shrinks too much there isn't much space for the filling. Quiches are perfect for brunches or breakfasts and this one is packed full of flavor! 
After posting a obscenely easy recipe for 
Fontina is a creamy Italian cow's milk cheese with a texture that varies depending on the age. Typically young fontina is soft and extremely good for melting, while mature fontina is hard. Originally native to Italy's Aosta Valley, fontina is now produced in Denmark, France, and the United States. However, Italian fontina has a stronger, richer, more pungent flavor than those created in other areas. Fontina has a pale-yellow color and mild, nutty flavor that's wonderful for almost any use, whether it's eating out of hand or 
