The term lasagna, it indicates a currently egg dough cut into large squares, or rectangles, used mainly for pies baked. It's a dish of ancient origin, it appears for the first time in ancient Rome in the Latin text of Re coquinaria of Apicius. The tradition of its production remained in Emilia Romagna and Marche.
Technically, lasagna traditionally prepared by so-called sfogline or rezdore Emilia with a mixture of wheat flour and eggs pulled with rolling pin, not pasta, because the pasta according to Italian law can be produced only with durum wheat, corn almost unknown in that area before the unification of Italy. It should be said that in Emilia doesn't refer to the name of lasagna with pasta, but for them, as for all the fresh dough prepared with wheat and eggs, with or without stuffing (tortellini, maltagliati, ravioli, tortellini, ravioli, noodles etc.), they use the term 'pasta'. The term "dough" refers to the most commonly produced from durum wheat semolina and water, dry, without eggs.
The Emilian tradition, and more specifically the Bolognese, is layered with Bolognese sauce, bechamel sauce and Parmigiano-Reggiano cheese, then baked. This preparation takes the name of lasagna, or simply lasagne. Out from Emilia this dish is known as lasagne, allocation resulting from seasoning typical of Bologna.
See how to cook the recipe on Nyum: Lasagna Bolognese