Step 1

Butter pan well on bottom and side. Preheat oven to 350 degrees F.

Step 2

Bring salted water (1⁄2  - 1 tsp salt) in medium size pot. Cook noodles according to instructions on package but be sure they are al dente. Drain, rinse in very cold water, shake excess water off and pat dry while in colander. Don’t worry if it looks like you don’t have enough noodles. You do.

Step 3

After soaking dried mushrooms, remove from water and reserve liquid. Pat mushrooms dry and chop very well. They will measure approximately 2 packed tablespoons.

Step 4

Pour the mushroom soaking liquid into a bowl or cup using a paper towel as a filter. Measure 1⁄4 cup of filtered mushroom water and put aside.

Step 5

Salt the spinach (1⁄2 teaspoon will help it to maintain its bright green color) and steam in microwave for 4­-5 minutes. Cool, pat dry, chop well. It will yield only a bit but that’s ok.

Step 6

In a large mixing bowl, mix eggs, melted butter, sour cream, cottage cheese, cream cheese, liquid from mushroom soak, salt and pepper. Use a stiff whisk to be sure the cream cheese is broken up and integrated.

Step 7

Add to bowl: Spinach, scallions, parsley, shallots, both kinds of mushrooms and lemon zest. Mix.

Step 8

Gently stir in cooked pasta.

Step 9

Pour mixture into prepared pan, distributing liquid and pasta as evenly as possible. Smooth the top.

Step 10

Drizzle remaining melted butter over the top of kugel and dust with shredded parmesan.

Step 11

Bake, uncovered, for 40­-50 minutes until top is golden and tester comes out dry.

Step 12

Cut into squares and serve warm. This kugel may be reheated in oven. Do not use microwave.