Crunchy Noodle Kugel

From the NY Times. Here for safekeeping and to try.

• Ready In: 50 mins
• Serves: 8-12

Ingredients

• 1  cup raisins
• 1  cup sherry wine (or orange juice)
• 1  lb  egg noodles
• 6  tablespoons unsalted butter, cut into pieces, more for pan
• 4  large eggs
• 3  cups cottage cheese
• 1  cup sour cream
• 1⁄3 cup sugar
• 1  teaspoon ground cinnamon
•  grated lemon zest (from one lemon)
• 1  pinch salt

Directions

1. Put raisins in a microwave-safe bowl or small saucepan and cover with sherry or orange juice. Heat on stove top or in microwave oven until liquid is steaming hot (about 1 1/2 minutes in microwave or 3 minutes on stove). Let cool while you prepare kugel mixture.
2. Preheat oven to 400 degrees. Butter an 11-by-17-inch jellyroll pan. Cook noodles according to package directions and drain well. Immediately return noodles to pot and add butter. Toss until butter melts.
3. In a large bowl, whisk together the eggs, cottage cheese, sour cream, sugar, cinnamon, lemon zest and salt. Drain raisins and add to bowl along with buttered noodles. Mix well.
4. Spread mixture in prepared pan and smooth top. Bake until top is crusty and golden, 25 to 35 minutes. Serve warm or at room temperature.