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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