Fennel-Pistachio Pesto Lasagna | Oregonian Recipes

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
• 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