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1
Bring a large pot of salted water to a boil over high heat.
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2
Add the teaspoon of olive oil.
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3
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta.
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4
Drain the pasta.
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5
In a food processor, combine the sun-dried tomatoes and basil.
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6
Pulse until the mixture is combined.
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7
Transfer to a small bowl and stir in 1/2 cup of the Parmesan cheese.
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8
Set aside.
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9
In a large skillet, brown the pancetta until crisp.
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10
Remove from the pan using a slotted spoon.
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11
Add the tablespoon of olive oil, the onion, and garlic to the same skillet and cook until tender, about 4 minutes.
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12
Add the asparagus and cook until tender, about 4 minutes, then transfer the mixture to a large bowl.
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13
Add the ricotta, salt, and pepper and stir to combine.
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14
Preheat the oven to 350F.
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15
Sprinkle some of the sun-dried tomato mixture over the bottom of a 9 x 13-inch baking dish.
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16
Place a layer of lasagna sheets on top of the sun-dried tomato mixture and spread the noodles with half of the asparagus mixture.
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17
Sprinkle with a third of the mozzarella cheese and a third of the remaining 3/4 cup Parmesan cheese.
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18
Make another layer in the same fashion.
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19
Top with a third layer of lasagna sheets, some sun-dried tomato mixture, and the remaining mozzarella and Parmesan.
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20
Dot the top with the butter.
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21
Bake until the lasagna is heated through and the cheese is melted, about 25 minutes.
