The countdown to Passover has begun. With just a month to go before leavened foods disappear for eight days, why not get an early jump on demolishing your hametz by making a hearty lasagna using feta cheese and spinach? Because everyone I meet these days (or more specifically, their tender-tummied children) seems to be allergic to cow’s milk, this lasagna incorporates sheep’s milk (feta) instead of standard dairy.

And because goat’s milk is another alternative to cow’s milk, try the goat cheese alfredo — while bidding the early 2015 diet season goodbye.

 

Spinach and Feta Lasagna

Serves 8

3 cups goat milk

1⁄3 cup Tofutti sour cream

8 oz. feta cheese, crumbled

1 tsp. Dijon mustard

1 tsp. grated lemon zest

2 Tbs. fresh squeezed lemon juice

1⁄4 tsp. nutmeg

1 tsp. salt

plenty of freshly ground black pepper

1 Tbs. olive oil

16 oz. no-boil lasagna noodles

1 lb. frozen spinach, completely defrosted

1⁄3 cup golden raisins

1⁄2 cup grated Parmesan cheese

Preheat oven to 375 degrees. In a large bowl, whisk together goat’s milk, Tofutti sour cream, feta, mustard, lemon zest and juice, nutmeg, salt and pepper. Grease a 9-by-12-inch baking dish with the olive oil. Dip 5 or 6 lasagna noodles, one at a time, into the milk-feta mixture. Place each noodle on the bottom of the greased baking dish, overlapping slightly until bottom of pan is covered.

Pour half of the milk-feta mixture into a second bowl. Stir defrosted spinach and golden raisins into the second bowl. Spoon 1⁄3 of spinach mixture over first layer of lasagna noodles. Cover spinach with a layer of 5 or 6 lasagna noodles, dipping each in the plain milk mixture before placing in pan. Spoon half of remaining spinach mixture over noodles. Top with another layer of milk-coated noodles. Top with remaining spinach mixture. Cover with final layer of 5 or 6 lasagna noodles. Pour remaining milk mixture  over the top of lasagna.

Cover pan tightly with tin foil. Bake covered for 50 minutes. Remove tin foil. Press down with spatula to submerge noodles in cooking liquid. Scatter Parmesan cheese over top. Bake uncovered for 10 minutes. Let rest 5 minutes and serve.

 

Goat Cheese Alfredo with Radicchio

Serves 6

1 lb. whole-wheat penne

2 heads radicchio

5 Tbs. unsalted butter, divided

1 tsp. garlic, minced

1 tsp. salt, divided

plenty of freshly ground black pepper

12 oz. goat cheese

1⁄2 cup goat’s milk

1 tsp. Dijon mustard

2 generous pinches ground nutmeg

1 Tbs. parsley, minced

1 Tbs. lemon juice

2 Tbs. pine nuts, toasted

Cook pasta according to package directions in a boiling pot of salted water. While pasta is cooking, quarter the radicchio, cut out the tough core and discard. Coarsely chop radicchio.

In a skillet, melt 1 Tbs. of the butter. Sauté garlic for 30 seconds. Add radicchio and sauté 2-3 minutes over medium-high heat until just wilted. Season with 1⁄2 tsp. of the salt and pepper. Transfer to a plate and keep warm. Wipe out skillet. Melt remaining 4 Tbs. butter, add goat cheese and stir till melted. Whisk in goat’s milk, mustard, nutmeg, remaining 1⁄2 tsp. salt and pepper. When smooth, turn off heat. Stir in parsley and lemon juice. Toss cooked pasta with sauce. Transfer to a platter and top with radicchio and toasted pine nuts.

Josie A.G. Shapiro is the co-author of “The Lazy Gourmet.” Her columns alternate with those of Faith Kramer. Her website is www.thechickencontests.com.