- Level: Easy
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 751
- Total Fat
- 42 g
- Saturated Fat
- 23 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 11 g
- Sugar
- 27 g
- Protein
- 44 g
- Cholesterol
- 118 mg
- Sodium
- 1073 mg
- Level: Easy
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 751
- Total Fat
- 42 g
- Saturated Fat
- 23 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 11 g
- Sugar
- 27 g
- Protein
- 44 g
- Cholesterol
- 118 mg
- Sodium
- 1073 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. 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. Drain pasta.
- In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
- In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
- 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. 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. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.
