Fennel Pistachio Pesto Lasagna
Ingredients
- 3 cups coarsely chopped fennel stems and fronds
- 1 cup shelled, salted, and roasted pistachios
- 1/2 cup fresh basil leaves
- 1/4 cup coarsely chopped fresh tarragon
- 3/4 teaspoon flake kosher sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- For the lasagna:
- 1/2 pound lasagna noodles
- 2 cups fresh full-fat ricotta
- 1/2 cup heavy cream
- 4 cups grated Parmesan cheese
- 1 cup grated white cheddar cheese
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