Asparagus Lasagna

Ingredients

• 4 bunches asparagus trimmed cut into 1-inch pieces
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 1.5 cups basil leaves fresh packed
• 9  lasagna sheets fresh
• 2  garlic cloves minced
• 1 teaspoon olive oil divided
• 1 medium onion diced
• 0.3 pound pancetta diced
• 0.5 cup parmesan grated
• 1 teaspoon salt 
• 2 cups milk mozzarella cheese shredded whole
• 15 ounce milk ricotta cheese whole
• 17 ounce sun-dried tomatoes drained

Equipment

• food processor
• bowl
• frying pan
• oven
• pot
• baking pan
• casserole dish
• slotted spoon

Directions

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