Fennel Pistachio Pesto Lasagna

Ingredients

• For the fennel-pistachio pesto
• 3 cups (228 g) coarsely chopped fennel stems and fronds
• 1 cup (120 g) shelled, salted, and roasted pistachios
• 1/2 cup (20 g) fresh basil leaves
• 1/4 cup (13 g) coarsely chopped fresh tarragon
• 3/4 teaspoon flake kosher sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup plus 1 tablespoon (135 ml) extra-virgin olive oil
• For the lasagna
• 1/2 pound (225 g) lasagna noodles
• 2 cups (480 ml) fresh full-fat ricotta
• 1/2 cup (120 ml) heavy cream
• 4 cups grated Parmesan cheese
• 1 cup (115 g) grated white cheddar cheese

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