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.