Pecan Pie Lasagna: A Sweet Italian-American Fusion

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Growing up in my nonna’s bustling kitchen in southern Italy, I learned that true Italian cooking is about inventive fusion and heart. This Pecan Pie Lasagna recipe is an absolute game changer that marries the comforting layers of traditional Italian lasagna with the sweet, nutty decadence of American pecan pie. My grandmother always encouraged culinary exploration, and this dessert lasagna would have made her exclaim “Magnifico!” The combination of mascarpone cream, pecans, and thin pasta sheets creates a next-level dessert experience that honors both my Italian heritage and American influences. When I first served this at our family’s Sunday gathering, it sparked the same joyful chaos of appreciation that my mother’s tiramisu once did.

Why You’ll Love It

This unique dessert takes the structural genius of Italian lasagna and reimagines it with the warm, caramelized flavors of pecan pie. The mascarpone—a treasured ingredient from Lombardy that Italians have used for centuries to create velvety desserts—provides an authentic creamy foundation similar to traditional ricotta in savory lasagna. I’ve simplified the typical hours-long process of making sfoglia (pasta sheets) by using store-bought pasta sheets briefly soaked in coffee and amaretto, a technique my nonna taught me to save time without compromising flavor. The layering method respects traditional lasagna construction while the pecan praline infuses each bite with sweetness—proving that autenticity isn’t about rigid rules but about honoring techniques while embracing innovation.

Ingredients

For the Pasta Layers:

12 no-boil lasagna sheets
1 cup strong espresso coffee, cooled
1/4 cup amaretto liqueur (optional)
1 tablespoon granulated sugar

For the Mascarpone Cream:

16 oz mascarpone cheese (room temperature)
1 cup heavy cream
1/2 cup powdered sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
Zest of one lemon

For the Pecan Filling:

3 cups pecans (2 cups chopped, 1 cup whole for decoration)
1 cup brown sugar, packed
1/2 cup unsalted butter
1/3 cup heavy cream
1/4 cup honey or maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 teaspoons vanilla extract

Optional Garnishes:

Chocolate shavings
Caramel sauce for drizzling
Fresh berries
Mint leaves
Powdered sugar for dusting

Instructions

Preparing the Pasta Sheets

In a shallow dish, combine cooled espresso, amaretto (if using), and sugar, stirring until sugar dissolves.
One at a time, quickly dip each lasagna sheet into the coffee mixture for about 10 seconds—just long enough to soften slightly without becoming soggy. Il segreto is to keep them firm enough to hold structure!
Lay the soaked sheets on clean kitchen towels to remove excess liquid.

Making the Mascarpone Cream

In a large bowl, beat the mascarpone with a wooden spoon until smooth—avoid using electric mixers here as my nonna would say it “disturbs the delicate cheese.”
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the mascarpone using a “bottom-to-top” motion to maintain airiness.
Add powdered sugar, vanilla, salt, and lemon zest, folding until just incorporated. The mixture should look like soft clouds—if it’s runny, your dessert will collapse!

Preparing the Pecan Filling

Toast the chopped pecans in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant. You’ll know they’re ready when you can smell their rich aroma filling your kitchen.
In a heavy saucepan, combine brown sugar, butter, heavy cream, honey, cinnamon, nutmeg, and salt.
Bring to a simmer over medium heat, stirring constantly to prevent burning (a common mistake!).
Once the mixture begins bubbling, reduce heat and cook for 3-4 minutes until it coats the back of a wooden spoon.
Remove from heat, stir in vanilla and 2 cups of toasted chopped pecans.
Allow to cool until thick but still spreadable—around 15 minutes. If it becomes too firm, warm slightly.

Assembling the Lasagna

Butter a 9×13 inch baking dish, preferably ceramic which conducts heat more evenly.
Place a thin layer of mascarpone cream on the bottom of the dish—this prevents sticking and provides moisture for the bottom pasta layer.
Arrange 3 coffee-soaked pasta sheets on top, slightly overlapping.
Spread 1/3 of the remaining mascarpone cream over the pasta.
Drizzle 1/3 of the pecan filling over the cream.
Repeat these layers twice more: pasta, mascarpone, pecan filling.
For the final layer, place the remaining pasta sheets and top with the last of the mascarpone cream.
Arrange the whole pecans decoratively on top.
Cover with plastic wrap, ensuring it touches the surface to prevent a skin from forming.

Setting and Serving

Refrigerate for at least 6 hours, preferably overnight—pazienza (patience) is essential here! The flavors need time to meld and the pasta to fully soften.
Before serving, let stand at room temperature for 20-30 minutes to take the chill off.
Cut into squares with a warm, sharp knife (run it under hot water and wipe dry between cuts for clean edges).
Drizzle with caramel sauce, add chocolate shavings, and garnish with berries or mint if desired.

Homemade Pecan Pie Lasagna in a white ceramic baking dish with visible layers, topped with toasted pecans, served on a rustic wooden table with baking ingredients and utensils scattered around

Storage and Serving Suggestions

This Pecan Pie Lasagna will keep beautifully in the refrigerator for up to 3 days, covered tightly with plastic wrap. The flavors actually improve on the second day as the coffee further infuses the pasta sheets—just like traditional lasagna, it benefits from riposo (rest). Do not freeze this dessert as the mascarpone structure will break down upon thawing.

Serve as the stunning finale to a traditional Italian feast, perhaps following a light main course like branzino or chicken piccata. For an elegant presentation, place each serving on a chilled plate with a light dusting of powdered sugar and a small scoop of vanilla gelato on the side. For family-style service, bring the entire dish to the table and watch eyes widen as you cut into the beautiful layers!

FAQ

Can I substitute ingredients?

Mascarpone cheese: In a pinch, blend 8 oz cream cheese with 1/4 cup heavy cream and 2 tablespoons sour cream. While not traditional, it approximates the texture.
No-boil lasagna sheets: Regular lasagna sheets work but need to be boiled first until very al dente, then cooled before the coffee soak.
Amaretto: Replace with 1 tablespoon almond extract mixed with 3 tablespoons water for a non-alcoholic version.
Pecans: Walnuts or a mixture of nuts work beautifully, though the flavor profile will change.

Why did my mascarpone cream curdle?

This typically happens when the mascarpone is too cold or beaten too vigorously. Always bring mascarpone to room temperature (about 1 hour) before using, and fold ingredients gently rather than beating. If it does curdle, whisk in 1-2 tablespoons of warm heavy cream to smooth it out.

My pasta sheets are still hard after refrigeration

The most common issue is insufficient soaking in the coffee mixture. The sheets need just enough moisture to soften during refrigeration without becoming soggy. Try soaking them a few seconds longer next time, or lightly brush additional coffee mixture between layers during assembly.

Regional Variations

In Naples, a similar concept exists called “dolce fantasie” where sweet layers are constructed with thin pastry instead of pasta. In Sicily, you might find a version using ricotta sweetened with honey instead of mascarpone. Northern Italian versions sometimes incorporate hazelnut spread between layers, a nod to Piedmont’s famous hazelnuts.

Conclusion

This Pecan Pie Lasagna represents what I love most about Italian cooking—the willingness to honor tradition while embracing new influences. When my grandmother left Italy for America, she brought her recipes but adapted them with local ingredients, teaching me that good food evolves through connection. Each time I serve this at gatherings, from holiday feasts to summer celebrations, it creates that magical moment of silent appreciation followed by animated conversation that defines a successful Italian meal.

The layered structure makes this dessert perfect for celebrating special occasions—birthdays, anniversaries, or holiday gatherings when family comes together around the table. As we say in Italian, “A tavola non si invecchia“—at the table, one does not grow old. I hope this recipe becomes part of your family story too.

Have you tried making this fusion dessert? Share your experience or variations in the comments below! And remember, the best Italian cooking comes not from rigid rules but from cooking with amore and creativity.