What Italian dish is made by layering pasta sheets with ragù, béchamel, and cheese? Lasagna is the dish. It is made by stacking wide pasta sheets with fillings and sauce, then baking the assembled layers until hot and browned.
The version described in the question is especially associated with lasagne alla bolognese from Bologna in Emilia-Romagna. Its layers traditionally combine ragù, a slow-cooked meat sauce, with béchamel and grated Parmesan cheese. The ragù commonly includes finely ground beef and pork, onion, carrot, celery, butter, and tomatoes, although recipes vary.
Lasagna has many regional and international forms. Neapolitan lasagna may include ricotta, mozzarella, sausage, small meatballs, and hard-boiled eggs, reflecting local Carnival traditions. Italian-American versions often use ricotta in place of the béchamel found in many northern Italian preparations. Green pasta sheets made with spinach are also associated with some northern recipes.
Lasagna refers both to the flat pasta sheets and to the baked dish made from them. Manicotti, tortellini, and cannelloni are different pasta preparations, even though cannelloni may also be filled and baked with sauce and cheese.