I got this recipe from Giada's Kitchen - New Italian Favorites.
It's a lighter alternative to the traditional lasagna, using ricotta, asparagus and pancetta. I served this as part of a Summer-Themed Italian Dinner; including the following items:
Recipe says that it makes 6-8 servings. I'd argue it makes around 10.
1 tablespoon plus 1 teaspoon olive oil
9 lasagna sheets, fresh or dried
2 (8.5 ounce ) jars sun-dried tomatoes, drained
1 1/2 cups fresh basil leaves, packed
1 1/4 cups freshly grated Parmesan cheese
1/4 pound pancetta, diced
1 medium onion, diced
2 garlic cloves, minced
4 bunches of asparagus, trimmed and cut into 1-inch pieces
1 (15-ounce) container whole-milk ricotta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups shredded whole-milk mozzarella cheese
2 tablespoons unsalted butter, cut into small pieces
1/ Bring a large pot of salted water to a boil over high heat. Add the teaspoon of olive oil. 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. Drain the pasta.
2/ In a food processor, combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl and stir in 1/2 cup of the Parmesan cheese. Set aside.
3/ In a large skillet, brown the pancetta until crisp...
Remove from the pan using a slotted spoon. Add the tablespoon of olive oil, the onion, and garlic to the same skillet and cook until tender, about 4 minutes. Add the asparagus and cook until tender, about 4 minutes, then transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
4/ Preheat the oven to 350 degrees F. Sprinkle some of the sun-dried tomato mixture over the bottom of a 9 x 13-inch baking sheet. Place a layer of the lasagna sheets on top of the sun-dried tomato mixture and spread the noodles with half of the asparagus mixture. Sprinkle with a third of the mozzarella cheese and a third of the remaining 3/4 cup Parmesan cheese. Make another layer in the same fashion . Top with a third layer of lasagna sheets, some sun-dried tomato mixture, and the remaining mozzarella and Parmesan. Dot the top with the butter. Bake until the lasagna is heated through and the cheese is melted, about 25 minutes.