• Heat oven to 375°.

  • In a 12-inch cast-iron skillet, bring 1 inch of water to a boil. Add broccoli rabe and cook 2 minutes. Drain.

  • Add olive oil to skillet and heat over medium-high. Add mushrooms and squash and season with 1/4 tsp each salt and pepper. Cook 3 minutes, then add broccoli rabe and 1/4 tsp salt. Cook 2 more minutes. Remove vegetables to a bowl and set skillet aside.

  • In a medium saucepan, whisk milk, flour, parsley, 1/4 plus 1/8 tsp salt, 1/4 tsp pepper and the nutmeg. Bring to a boil over high heat; simmer 3 minutes, until thick.

  • Spoon 1/2 cup white sauce into bottom of cast-iron skillet. Top with 3 noodles, half the ricotta (about 1 cup), half the vegetables, 1/2 cup white sauce and 1 cup mozzarella. Repeat with 3 noodles, remaining ricotta and vegetables, and 1/2 cup white sauce. Top with 3 noodles, remaining white sauce and mozzarella, and the Parmesan. Cover with foil and bake at 375° for 20 minutes. Uncover and bake 20 to 25 minutes or until knife-tender. Cool 5 minutes before serving.

Nutrition Facts

431 calories; 19 g total fat; 39 g carbohydrates; 4 g fiber; 29 g protein;