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Layered Delight: Pecan Pie Lasagna Recipe

Pecan Pie Lasagna made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 9 lasagna noodles
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup heavy cream
  • 1 cup mascarpone cheese
  • 1/4 cup maple syrup
  • 2 cups chopped pecans
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Whipped cream for serving

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Cook the lasagna noodles according to package instructions; drain and set aside.
  3. In a large mixing bowl, combine brown sugar, granulated sugar, and salt.
  4. Add heavy cream, mascarpone cheese, maple syrup, and vanilla extract to the sugar mixture; beat until smooth and creamy.
  5. Fold in the chopped pecans to the creamy mixture, ensuring they're evenly distributed.
  6. Layer three noodles in the bottom of a greased lasagna pan.
  7. Spread one-third of the creamy pecan mixture over the noodles, smoothing it out evenly.
  8. Repeat the layering process, adding two more layers of noodles and filling, finishing with the creamy mixture on top.
  9. Cover the lasagna with aluminum foil and bake for 30 minutes.
  10. Remove the foil and bake for an additional 10-15 minutes, or until golden and bubbly.
  11. Let the lasagna cool for at least 15 minutes before slicing and serving with whipped cream.