1. Cook lasagna noodles in Dutch oven as directed on package, omitting salt and adding asparagus to the boiling water for the last 2 min.; drain.
2. Meanwhile, process tomatoes, dressing, 1 cup basil and 1/4 cup Parmesan in food processor 30 sec. or until smooth and well blended. Spread 1/2 cup tomato mixture onto bottom of 13x9-inch baking dish.
3. Mix ricotta, 1 cup shredded cheese and remaining Parmesan until blended; spread onto noodles. Top with asparagus; roll up tightly. Place, seam sides down, in prepared baking dish. Top with remaining tomato mixture; cover.
4. Bake 25 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 5 min. or until melted. Remove from oven. Let stand 5 min. before sprinkling with remaining basil.