A Spring lasagna featuring fresh pasta sheets, a light creamy bechamel sauce, a vibrant ragu enriched with fresh herbs, lemon zest, and zucchini and spinach. This lighter, herbaceous approach is ideal for springtime weather, offering a fresh, bright take on the classic Bolognese-style layering technique. A fresh salad of herbs and lettuce, accompanied by “A Bit of Taste” olive oil and vinegar, is a real treat, and fresh sourdough bread will be served in this Mediterranean meal.