Pecan Pie Lasagna with Creamy Dressing

Okay, I have to admit — when I first heard “pecan pie lasagna,” I thought someone had mixed up their holiday desserts and Italian dinner. But trust me, this dish is a wild, wonderful ride of sweet, nutty, and creamy all rolled into one layered masterpiece. Imagine the crackle of toasted pecans, gooey caramel-like filling, and that luscious creamy dressing bringing everything together like a perfectly tuned orchestra. This isn’t your grandma’s lasagna (unless she’s super adventurous), but it tastes like a cozy holiday party on your plate. Ready to wow your friends and family? I can’t wait to share the magic behind this unique twist!

Quick Facts

• Yield: Serves 8
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes

Ingredients

For the Main Dish:

• 9 no-boil lasagna noodles
• 1 cup chopped pecans, toasted
• 1 cup brown sugar, packed
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp salt
• 8 oz cream cheese, softened
• 1 cup ricotta cheese
• 1 cup powdered sugar
• 1 tsp lemon juice

For the Creamy Dressing:

• ½ cup sour cream
• ¼ cup heavy cream
• 2 tbsp honey
• 1 tsp vanilla extract
• Pinch of salt

How I Make It

Step 1:

Start by preheating your oven to 350°F. Toast the chopped pecans in a dry skillet over medium heat for about 3-4 minutes until fragrant and golden brown—this step wakes up their nutty flavor.

Step 2:

In a bowl, whisk together the brown sugar, melted butter, eggs, vanilla extract, cinnamon, and salt. This mixture creates that luscious pecan pie filling you’re craving.

Step 3:

Lightly beat the cream cheese, ricotta cheese, powdered sugar, and lemon juice until smooth and creamy. This cheesy layer adds a delicate tang to balance the sweet.

Step 4:

Spread a small layer of the pecan pie mixture in the bottom of your baking dish. Then layer 3 lasagna noodles over it, followed by half the cream cheese mixture, then half the pecan pie filling, and sprinkle with a third of the toasted pecans. Repeat layering noodles, cheese mixture, pie filling, and pecans. Finish with the last 3 noodles and pour the remaining pecan pie mixture over the top, sprinkling the rest of the pecans.

Step 5:

Cover the dish tightly with foil and bake for 35 minutes. Then remove the foil and bake an additional 10 minutes until bubbly and golden on top.

Step 6:

While the lasagna bakes, whisk together the sour cream, heavy cream, honey, vanilla, and salt until silky smooth. Drizzle this creamy dressing over warm slices for a dreamy finishing touch.

Variations & Tips

• Use honey instead of brown sugar for a lighter sweetness in the filling.
• Swap toasted walnuts or hazelnuts for a different nutty crunch.
• Add a pinch of nutmeg for a warmer spice profile.
• Make it ahead: assemble a day early and bake just before serving.
• If no no-boil noodles are available, boil regular noodles until just al dente.
• For extra richness, fold some whipped cream into the creamy dressing.

How I Like to Serve It

This pecan pie lasagna shines at holiday brunch or as a show-stopping dessert for Thanksgiving or Christmas. Serve it with hot coffee or a spiced chai latte to complement the sweet and creamy layers. It also works brilliantly as a potluck centerpiece where it will definitely spark some fun food conversations!

Notes

• Store leftovers covered in the fridge for up to 3 days; reheat gently to keep the creamy layers from drying out.
• You can swap cream cheese for mascarpone for an even silkier texture.

Closing: Once you’ve tried this quirky but oh-so-delicious pecan pie lasagna, it’ll become one of your favorite unexpected comfort foods to share with loved ones.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.