25 (Really Good) Recipes to Make in March

March is that wonderful in-between month where winter slowly releases its grip and spring begins to show its face. It’s a time when I find myself craving both comforting dishes that warm me up on those last chilly days and lighter fare that celebrates the first fresh produce of the season. I’ve gathered 25 absolutely delicious recipes that are perfect for this transitional month – dishes that will make you excited to get into the kitchen no matter what the weather brings.

Early Spring Produce Stars

March brings the first whispers of spring produce, and these recipes make the most of what’s available.

1. Roasted Asparagus with Lemon and Parmesan

There’s nothing that signals spring quite like fresh asparagus. This simple preparation lets its flavor shine.

Ingredients:

• 1 bunch fresh asparagus, woody ends trimmed
• 2 tablespoons olive oil
• Zest of 1 lemon
• 2 tablespoons freshly grated Parmesan cheese
• Salt and freshly ground black pepper
• Lemon wedges for serving

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Arrange asparagus on a baking sheet in a single layer.
3. Drizzle with olive oil, then sprinkle with salt and pepper.
4. Roast for 12-15 minutes until tender but still crisp.
5. Remove from oven and immediately top with lemon zest and Parmesan.
6. Serve with lemon wedges on the side.

I love how this dish celebrates asparagus at its peak – the touch of lemon brightens everything while the Parmesan adds a savory note that makes this side dish irresistible.

2. Spring Pea Risotto with Fresh Herbs

This creamy risotto showcases the sweetness of early spring peas and is brightened with fresh herbs.

Ingredients:

• 6 cups chicken or vegetable stock
• 2 tablespoons butter
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1½ cups Arborio rice
• ½ cup dry white vermouth or white wine
• 2 cups fresh or frozen peas
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh parsley
• ½ cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper

Instructions:

1. In a saucepan, bring stock to a simmer, then keep warm.
2. In a large, heavy-bottomed pot, melt butter over medium heat. Add onion and cook until translucent, about 4 minutes.
3. Add garlic and cook for 30 seconds. Add rice and stir to coat with butter. Toast rice for 2 minutes.
4. Add vermouth or wine and stir until absorbed.
5. Begin adding warm stock, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding more.
6. When rice is nearly tender (about 18 minutes), stir in peas.
7. Cook until rice is al dente and peas are tender, about 2-3 minutes more.
8. Remove from heat and stir in herbs and Parmesan. Season with salt and pepper.
9. Let sit covered for 2 minutes before serving.

The combination of sweet peas and fragrant herbs makes this risotto taste like spring in a bowl. I make this whenever I want to celebrate the changing season.

3. Radish and Butter Tartines

Celebrate early spring radishes with this simple French-inspired open-faced sandwich.

Ingredients:

• 4 slices good quality sourdough bread
• 4 tablespoons high-quality salted butter, at room temperature
• 1 bunch fresh radishes, thinly sliced
• Flaky sea salt
• Freshly ground black pepper
• 2 tablespoons chopped fresh chives

Instructions:

1. Toast bread slices until golden brown.
2. Generously spread with butter.
3. Arrange radish slices on top.
4. Sprinkle with sea salt, pepper, and chives.
5. Serve immediately.

This is my favorite way to showcase the peppery bite of spring radishes against creamy butter. It’s a simple pleasure that feels so luxurious.

Transitional Comfort Food

These recipes bridge the gap between winter and spring, offering comfort with a lighter touch.

4. Lemon Chicken Orzo Soup

This bright, lemony soup has the comfort of chicken soup with a spring twist.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups chicken stock
• 1 bay leaf
• 1 teaspoon dried oregano
• 2 cups shredded rotisserie chicken
• 1 cup orzo pasta
• Juice of 2 lemons
• Zest of 1 lemon
• ¼ cup chopped fresh dill
• ¼ cup chopped fresh parsley
• Salt and freshly ground black pepper
• Crumbled feta for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
2. Add garlic and cook for 30 seconds.
3. Pour in chicken stock, add bay leaf and oregano. Bring to a boil.
4. Add orzo and cook until tender, about 8 minutes.
5. Stir in chicken, lemon juice, and zest. Simmer for 2 minutes.
6. Remove from heat and stir in fresh herbs. Season with salt and pepper.
7. Serve hot, topped with feta if desired.

The bright lemon and herbs make this soup feel springy, while the chicken and orzo provide comfort on chilly March days. I make a big pot of this when the weather can’t quite make up its mind.

5. Spring Vegetable Pasta with Lemon Cream Sauce

This pasta celebrates early spring vegetables while still providing creamy comfort.

Ingredients:

• 1 pound fettuccine or pappardelle
• 2 tablespoons olive oil
• 1 bunch asparagus, cut into 1-inch pieces
• 2 cups sugar snap peas, strings removed
• 3 cloves garlic, minced
• 1 cup heavy cream
• Zest and juice of 1 lemon
• ½ cup freshly grated Parmesan cheese
• ¼ cup chopped fresh basil
• Salt and freshly ground black pepper

Instructions:

1. Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat.
3. Add asparagus and snap peas. Cook for 3-4 minutes until bright green and crisp-tender.
4. Add garlic and cook for 30 seconds.
5. Reduce heat to medium-low. Add cream and lemon zest. Simmer for 2 minutes.
6. Add drained pasta, lemon juice, and Parmesan. Toss to coat, adding pasta water as needed to thin the sauce.
7. Fold in basil and season with salt and pepper.

This pasta has become my March tradition – the creamy sauce satisfies comfort food cravings while the fresh vegetables remind me that spring is on its way.

6. Maple-Glazed Sheet Pan Chicken with Root Vegetables

This one-pan dinner features winter root vegetables with a sweet maple glaze that hints at spring.

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 3 carrots, cut into 2-inch pieces
• 2 parsnips, cut into 2-inch pieces
• 1 pound baby potatoes, halved
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons fresh thyme leaves
• Salt and freshly ground black pepper
• For the glaze:
  • ¼ cup pure maple syrup
  • 2 tablespoons whole grain mustard
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, minced

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss vegetables with 2 tablespoons olive oil, 1 tablespoon thyme, salt, and pepper.
3. Spread vegetables on a large rimmed baking sheet.
4. Rub chicken thighs with remaining olive oil, thyme, salt, and pepper.
5. Place chicken thighs on top of vegetables, skin side up.
6. Roast for 25 minutes.
7. Meanwhile, whisk together glaze ingredients.
8. Remove pan from oven, brush chicken with glaze, and spoon some over vegetables.
9. Return to oven and roast for another 15-20 minutes, until chicken is golden and cooked through.

I love how the maple adds sweetness to both the chicken and roasted vegetables. It’s hearty enough for a cold night but the bright flavor hints at warmer days ahead.

Fresh & Light Weeknight Meals

These quick and easy recipes are perfect for busy weeknights and feature lighter flavors.

7. Lemony Shrimp and Artichoke Pasta

This quick pasta dish comes together in under 30 minutes but tastes like something from a seaside restaurant.

Ingredients:

• 12 ounces linguine or spaghetti
• 3 tablespoons olive oil
• 1 pound large shrimp, peeled and deveined
• 4 cloves garlic, minced
• ¼ teaspoon red pepper flakes
• 1 (14-ounce) can artichoke hearts, drained and quartered
• Zest and juice of 1 lemon
• ¼ cup chopped fresh parsley
• ¼ cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper

Instructions:

1. Cook pasta according to package directions. Reserve ½ cup pasta water before draining.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat.
3. Add shrimp, season with salt and pepper, and cook for 2 minutes per side until pink. Remove to a plate.
4. Reduce heat to medium. Add garlic and red pepper flakes to the skillet. Cook for 30 seconds.
5. Add artichoke hearts and cook for 2 minutes.
6. Return shrimp to skillet. Add lemon zest and juice.
7. Add drained pasta and toss everything together, adding reserved pasta water as needed.
8. Stir in parsley and Parmesan. Serve immediately.

The bright lemon and briny artichokes make this pasta feel light and fresh, perfect for those first days when you open the windows to let in the spring air.

8. Sheet Pan Salmon with Fennel and Oranges

This easy sheet pan dinner pairs salmon with citrus and fennel for a bright flavor combination.

Ingredients:

• 4 (6-ounce) salmon fillets
• 2 fennel bulbs, trimmed and thinly sliced
• 1 red onion, thinly sliced
• 2 oranges, one sliced and one juiced
• 3 tablespoons olive oil
• 2 teaspoons fennel seeds
• Salt and freshly ground black pepper
• ¼ cup chopped fresh dill

Instructions:

1. Preheat oven to 425°F (220°C).
2. On a large rimmed baking sheet, toss fennel and onion with 2 tablespoons olive oil, fennel seeds, salt, and pepper.
3. Spread in an even layer and roast for 10 minutes.
4. Meanwhile, rub salmon with remaining olive oil, salt, and pepper.
5. Remove baking sheet from oven. Place salmon fillets on top of vegetables.
6. Arrange orange slices around salmon. Drizzle everything with orange juice.
7. Return to oven and roast for 12-15 minutes, until salmon is cooked through.
8. Sprinkle with fresh dill before serving.

The combination of fennel, orange, and dill makes this dish taste like sunshine on a plate. It’s become one of my go-to dinners when I want something that feels special but requires minimal effort.

9. Spring Vegetable Frittata

This versatile egg dish is perfect for breakfast, lunch, or dinner and can be adapted to whatever fresh produce you have on hand.

Ingredients:

• 8 large eggs
• ¼ cup whole milk
• ½ cup crumbled goat cheese or feta
• 2 tablespoons olive oil
• 1 leek, white and light green parts thinly sliced
• 8 asparagus spears, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• 2 cups baby spinach
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, half the cheese, salt, and pepper.
3. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
4. Add leek and cook until softened, about 3 minutes.
5. Add asparagus and cook for 2 minutes. Add peas and cook for 1 minute more.
6. Add spinach and stir until wilted.
7. Pour egg mixture over vegetables. Cook for 2-3 minutes until edges start to set.
8. Sprinkle remaining cheese on top.
9. Transfer skillet to oven and bake for 12-15 minutes until set.
10. Let cool slightly, then sprinkle with fresh herbs before slicing.

I love making this frittata on Sunday and enjoying the leftovers throughout the week. It’s like spring in every bite.

Seasonal Baking Projects

These baking recipes celebrate March ingredients and are perfect weekend projects.

10. Lemon Ricotta Bundt Cake

This moist, tender cake has a bright lemon flavor and creamy texture from the ricotta.

Ingredients:

• 2¾ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs
• 15 ounces whole milk ricotta cheese
• 2 tablespoons lemon zest (from about 2 lemons)
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract
• For the glaze:
  • 2 cups powdered sugar
  • 3-4 tablespoons fresh lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Beat in ricotta, lemon zest, lemon juice, and vanilla.
6. Gradually add dry ingredients to wet ingredients, mixing just until combined.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 50-55 minutes, until a toothpick inserted comes out clean.
9. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar and lemon juice until smooth.
11. Pour glaze over cooled cake, letting it drip down the sides.

This has become my signature spring cake. The ricotta gives it an incredible texture, and the bright lemon flavor feels like sunshine in every bite.

11. Strawberry Rhubarb Crumble Bars

These bars celebrate the classic spring combination of strawberry and rhubarb.

Ingredients:

• For the crust and topping:
  • 2½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
• For the filling:
  • 2 cups diced rhubarb (about 3-4 stalks)
  • 2 cups diced strawberries
  • ⅔ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry cutter or your fingers to incorporate until the mixture resembles coarse crumbs.
4. Stir in egg and extracts until the mixture is crumbly but holds together when pressed.
5. Press two-thirds of the mixture into the bottom of the prepared pan to form the crust.
6. In another bowl, combine all filling ingredients and mix well.
7. Spread filling evenly over the crust.
8. Crumble the remaining dough over the filling.
9. Bake for 40-45 minutes, until topping is golden brown and filling is bubbling.
10. Cool completely before cutting into bars.

I wait all year to make these when rhubarb first appears in March. They’re the perfect balance of tart and sweet, with a buttery crumb topping that’s impossible to resist.

12. Carrot Cake Cupcakes with Cream Cheese Frosting

These moist cupcakes are perfect for spring celebrations.

Ingredients:

• For the cupcakes:
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups finely grated carrots
  • ½ cup chopped walnuts (optional)
  • ½ cup raisins (optional)
• For the frosting:
  • 8 ounces cream cheese, at room temperature
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream (if needed)

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt.
3. In a large bowl, whisk together oil and sugar until combined.
4. Add eggs one at a time, whisking well after each addition. Stir in vanilla.
5. Stir in dry ingredients until just combined.
6. Fold in carrots, walnuts, and raisins if using.
7. Divide batter among muffin cups, filling each about ¾ full.
8. Bake for 18-22 minutes, until a toothpick inserted comes out clean.
9. Cool completely on a wire rack.
10. For the frosting, beat cream cheese and butter until smooth and fluffy.
11. Gradually beat in powdered sugar. Add vanilla and cream if needed for consistency.
12. Pipe or spread frosting onto cooled cupcakes.

The warming spices in these cupcakes make them cozy enough for chilly days, while the carrots give a nod to the spring garden. I love making these when I want something special but not too fussy.

Make-Ahead Meals

These recipes are perfect for batch cooking and enjoying throughout the week.

13. Slow Cooker Spring Minestrone

This veggie-packed soup can simmer all day and is even better the next day.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable or chicken broth
• 1 (14-ounce) can diced tomatoes
• 1 Parmesan rind (optional)
• 1 bay leaf
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 zucchini, diced
• 1 cup asparagus pieces (1-inch lengths)
• 1 cup fresh or frozen peas
• 2 cups baby spinach
• ½ cup small pasta (like ditalini or small shells)
• 2 tablespoons fresh lemon juice
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh parsley
• Salt and freshly ground black pepper
• Freshly grated Parmesan cheese for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
2. Transfer to a slow cooker. Add garlic, broth, tomatoes, Parmesan rind if using, bay leaf, oregano, and thyme.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Thirty minutes before serving, add beans, zucchini, asparagus, peas, and pasta. Turn slow cooker to high if it isn’t already.
5. Just before serving, stir in spinach until wilted. Add lemon juice, basil, and parsley.
6. Remove bay leaf and Parmesan rind. Season with salt and pepper.
7. Serve hot, topped with Parmesan cheese.

I love having this soup ready when I get home from work. It’s like a bowl of spring – light yet satisfying, and packed with vegetables.

14. Mediterranean Quinoa Salad with Spring Vegetables

This hearty salad keeps well in the refrigerator and is perfect for meal prep.

Ingredients:

• 1½ cups quinoa, rinsed
• 3 cups vegetable or chicken broth
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, diced
• ½ red onion, finely diced
• ½ cup Kalamata olives, pitted and halved
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh parsley
• For the dressing:
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper

Instructions:

1. In a medium saucepan, combine quinoa and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
2. Spread quinoa on a baking sheet to cool completely.
3. Bring a pot of salted water to a boil. Add asparagus and cook for 2 minutes. Add peas and cook for 1 minute more.
4. Drain and immediately transfer to an ice bath to stop cooking. Drain well.
5. In a large bowl, combine cooled quinoa, asparagus, peas, cucumber, tomatoes, bell pepper, red onion, olives, feta, mint, and parsley.
6. In a small bowl, whisk together all dressing ingredients.
7. Pour dressing over salad and toss to combine. Season with salt and pepper.
8. Refrigerate for at least 1 hour before serving to allow flavors to meld.

This salad is my go-to for busy weeks. It keeps beautifully for several days, and the flavors just get better. I often make a batch on Sunday for easy lunches all week.

15. Herbed Chicken and Spring Vegetable Pot Pie

This comforting pot pie is perfect for chilly March evenings and can be assembled ahead of time.

Ingredients:

• 4 tablespoons unsalted butter
• 1 large leek, white and light green parts thinly sliced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 2½ cups chicken broth
• ½ cup heavy cream
• 3 cups shredded rotisserie chicken
• 1 cup fresh or frozen peas
• 1 cup asparagus, cut into 1-inch pieces
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons chopped fresh thyme
• Salt and freshly ground black pepper
• 1 package (14-17 ounces) frozen puff pastry, thawed
• 1 egg, beaten with 1 tablespoon water

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Add leek, carrots, and celery. Cook until softened, about 5 minutes.
3. Add mushrooms and cook until they release their liquid, about 5 minutes.
4. Add garlic and cook for 30 seconds.
5. Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute.
6. Gradually whisk in broth and cream. Bring to a simmer and cook until thickened, about 5 minutes.
7. Stir in chicken, peas, asparagus, tarragon, and thyme. Season with salt and pepper.
8. Transfer mixture to a 9×13-inch baking dish or divide among six individual ramekins.
9. Roll out puff pastry to fit your baking dish(es). Place over filling, pressing edges to seal. Cut several slits in the top to vent.
10. Brush with egg wash.
11. Bake for 25-30 minutes (20-25 for individual pies), until pastry is golden brown and filling is bubbling.

I like to assemble this pot pie in the morning, keep it in the refrigerator, and bake it off at dinner time. The flaky puff pastry and herb-infused filling are so satisfying on a chilly evening.

Hearty Meal Ideas

These substantial recipes are perfect for feeding a crowd or enjoying leftovers.

16. Lamb and Spring Vegetable Stew

This lighter stew celebrates spring lamb with fresh vegetables.

Ingredients:

• 2 pounds boneless lamb shoulder, cut into 1½-inch cubes
• Salt and freshly ground black pepper
• 3 tablespoons olive oil, divided
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon all-purpose flour
• 1 cup dry white wine
• 4 cups chicken or beef broth
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 pound baby potatoes, halved
• 4 carrots, cut into 1-inch pieces
• 2 cups fresh peas
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh mint

Instructions:

1. Season lamb with salt and pepper. In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat.
2. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
3. Add remaining oil to the pot. Add onion and cook until softened, about 5 minutes.
4. Add garlic and cook for 30 seconds. Stir in tomato paste and cook for 1 minute.
5. Sprinkle flour over onion mixture and cook, stirring, for 1 minute.
6. Pour in wine, scraping up any browned bits from the bottom of the pot.
7. Add broth, rosemary, thyme, bay leaves, and browned lamb. Bring to a simmer.
8. Cover and simmer gently for 1 hour, or until lamb is nearly tender.
9. Add potatoes and carrots. Simmer, covered, for 20 minutes.
10. Add peas and asparagus. Simmer for 5 minutes more, until vegetables are tender.
11. Remove herb sprigs and bay leaves. Stir in parsley and mint.
12. Season with salt and pepper to taste.

This stew has become a March tradition in my house. It’s hearty enough for cold evenings but bright with spring vegetables and herbs.

17. Roasted Spring Vegetable Lasagna

This vegetable-packed lasagna is a showstopper for weekend dinners.

Ingredients:

• 2 zucchini, sliced ¼-inch thick
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 bell peppers (red and yellow), sliced
• 8 ounces mushrooms, sliced
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons butter
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 3 cups milk
• ¼ teaspoon ground nutmeg
• 2 cups baby spinach
• 15 ounces ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese, divided
• ¼ cup chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 12 no-boil lasagna noodles
• 2 cups shredded mozzarella cheese

Instructions:

1. Preheat oven to 425°F (220°C).
2. On two baking sheets, spread zucchini, asparagus, bell peppers, and mushrooms. Drizzle with olive oil, season with salt and pepper, and toss to coat.
3. Roast for 20-25 minutes, until vegetables are tender and beginning to brown. Reduce oven temperature to 375°F (190°C).
4. Meanwhile, in a medium saucepan, melt butter over medium heat. Add garlic and cook for 30 seconds.
5. Whisk in flour and cook for 1 minute.
6. Gradually whisk in milk. Bring to a simmer and cook, whisking constantly, until thickened, about 5 minutes.
7. Stir in nutmeg, salt, and pepper. Remove from heat and stir in spinach until wilted.
8. In a bowl, mix ricotta, egg, ¼ cup Parmesan, basil, and oregano.
9. Spread ½ cup béchamel sauce in the bottom of a 9×13-inch baking dish.
10. Layer: 3 noodles, one-third of ricotta mixture, one-third of roasted vegetables, ½ cup mozzarella, ½ cup béchamel. Repeat layers twice.
11. Top with final 3 n