"Lasagna" is the name of the most ancient forms of pasta, usually rectangular, a little thicker than tagliatelle, which is made using flour, eggs and many variations, like spinach, tomato or other ingredients which give different colors.
There are many types of lasagna, "all'aquilana" contains guanciale (italian bacon) and red pepper, green Lasagne "Bolognesi" are stuffed with veal and pink sauce, lasagne "calabresi", are prepared with vegetables, herbs , garlic, onion, ricotta.
For all these types of lasagna is recommended red wine, usually light, fruity and soft, like Sangiovese and Montepulciano. For lasagne "pesto" is better drink a white wine, aromatic, fresh, with notes of flowers as Bolgheri Sauvignon or the Riviera Ligure di Ponente.
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