Pecan Pie Lasagna: A Sweet Italian-American Fusion
This Pecan Pie Lasagna is a unique fusion dessert that combines the classic layered style of Italian lasagna with the sweet, nutty richness of American pecan pie. Featuring mascarpone cream, coffee-soaked pasta sheets, and a luscious pecan praline filling, it’s a show-stopping treat for any special occasion.
Equipment
- 9x13 inch baking dish
- Mixing Bowls
- Wooden Spoon
- Whisk
- Saucepan
Ingredients
Pasta Layers
- 12 no-boil lasagna sheets
- 1 cup strong espresso coffee cooled
- 1/4 cup amaretto liqueur optional
- 1 tbsp granulated sugar
Mascarpone Cream
- 16 oz mascarpone cheese room temperature
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tbsp vanilla extract
- 1/4 tsp salt
- zest of one lemon
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 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 2 tsp vanilla extract
Optional Garnishes
- chocolate shavings
- caramel sauce for drizzling
- fresh berries
- mint leaves
- powdered sugar for dusting
Instructions
- In a shallow dish, mix espresso, amaretto (if using), and sugar. Dip each lasagna sheet for 10 seconds to soften. Drain on towels.
- In a large bowl, soften mascarpone with a spoon. Separately whip cream to soft peaks, then fold into mascarpone with sugar, vanilla, salt, and lemon zest.
- Toast chopped pecans. In a pan, melt butter with sugar, cream, honey, spices, and salt. Simmer to thicken, then stir in vanilla and pecans.
- Butter a baking dish. Spread mascarpone, layer pasta, cream, and pecan filling. Repeat layers, ending with cream and whole pecans on top.
- Cover and chill for at least 6 hours. Serve at room temperature, garnish with caramel, berries, or powdered sugar.
Notes
For best results, prepare a day in advance. Substitute ingredients as needed: cream cheese blend for mascarpone, almond extract for amaretto, and walnuts for pecans. Do not freeze.