Ingredients
– 9 lasagna noodles
– 1 cup chopped pecans
– 1 cup brown sugar
– 1 cup corn syrup
– 1/3 cup butter, melted
– 4 large eggs
– 1 teaspoon vanilla extract
– 12 ounces cream cheese, softened
– 1 cup powdered sugar
– 1 teaspoon ground cinnamon
– 1 teaspoon vanilla extract (for the cream cheese layer)
– 1 cup whipped topping
Equipment Needed
– Large pot for boiling noodles
– 9×13 inch baking dish
– Mixing bowls
– Hand mixer or stand mixer
– Measuring cups and spoons
– Spatula
– Plastic wrap or foil for covering
Step-by-Step Instructions
First, let’s start by preheating the oven to 350°F (175°C). As you wait, bring a large pot of salted water to a boil. Once boiling, add the lasagna noodles and cook them according to the package instructions until al dente. It’s important not to overcook them since they’ll be layered in the dish and baked later on. While the noodles are cooking, I like to prepare the pecan filling. In a large mixing bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, eggs, and vanilla extract, and mix it until everything is nicely combined. That sweet nutty aroma will fill your kitchen, and trust me, it’s heavenly! (See the next page below to continue steps…)