Preheat oven to 350°F. Boil a large pot of salted water over high heat, then add 1 teaspoon of the olive oil. Add the lasagna pasta and cook until it is tender but still firm to the bite. This is called “al dente”. Drain the pasta as soon as it’s done.
While pasta is boiling, cut asparagus stalks into about 1-inch pieces. Combine the basil and sun-dried tomatoes once finished using a food processor or pulsing mixer.
Transfer the mixture into a small bowl and stir in ½ cup Parmesan.
Place the pancetta into a large skillet under medium-high heat. Brown the pancetta until it’s crisp, then remove the pancetta using a slotted spoon. Add 1 tablespoon of olive oil plus the minced onion and garlic. Cook the mixture for about four minutes or until tender.
Next, add the asparagus to the skillet and cook until the asparagus chunks are tender, around another four minutes or so.
Put the asparagus and the pancetta/olive oil mixture in a larger bowl, then add the ricotta cheese, salt, and pepper. Stir well to combine all the ingredients.
Take a 9 x 13” baking dish and sprinkle the sun-dried tomato mixture on the bottom.
Place some of the lasagna sheets on the bottom, then scoop half of the asparagus mixture inside.
Sprinkle mozzarella cheese and the remainder of your Parmesan on top, then repeat the process for one more layer of lasagna noodles and asparagus mixture.
Top the lasagna sheets with the sun-dried tomato mixture, Parmesan, and mozzarella.
Sprinkle the top of the lasagna with butter, then place the completed lasagna into the oven. Bake for about 25 minutes or until the cheese is totally melted.