Preheat the oven to 350°F. Butter a 9-inch square pan. If using dried homemade or store-bought noodles, parboil, drain, and rinse them in cool water (following the instructions on the package).

Whisk together the sour cream and eggs. Heat the olive oil in sauté pan over medium-low heat. Add the mushrooms, leek, and garlic and sauté until caramelized. Add the white wine to deglaze the pan.

Place a layer of the noodles in the bottom of the buttered pan. Add half of the mushroom mixture. If using frozen and thawed spinach, be sure to wring it dry first. Top with half of the spinach. Top with half of the goat cheese. Pour half of the sour cream mixture over the goat cheese. Repeat the layers and end with the sour cream mixture.

Bake for 35 to 45 minutes, or just until the center is set. Let cool slightly. Top with the chopped chives and serve warm.

Credit line: Recipe from Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen, copyright © Lisa Stander-Horel and Tim Horel, 2013. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.