1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together the brown sugar, melted butter, 2 eggs, vanilla extract, and cinnamon until smooth. Stir in the chopped pecans. This mixture is your pecan pie layer, full of that deep, caramel flavor Mama Lou’s kitchen always smelled like.
3. Spread the pecan mixture evenly into the bottom of your prepared dish.
4. Cook the no-boil lasagna noodles according to package instructions until al dente. Drain and set aside, layering them flat on a clean towel to prevent sticking.
5. In a saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, flour, salt, and remaining egg (beat it slightly before adding). Stir constantly to avoid lumps, cooking until the custard thickens and coats the back of a spoon, about 7-10 minutes. Remove from heat and stir in vanilla extract and optional bourbon.
6. Layer four noodles over the pecan pie base. Pour half of the custard mixture evenly over the noodles.
7. Repeat with the remaining noodles and custard, smoothing the top layer carefully.
8. Bake uncovered for 35-40 minutes, until the top is golden and bubbling. The scent will remind you of those cozy afternoons with Ouma, testing out new recipes with flour on our noses.
9. Remove from oven and let cool for at least 30 minutes—this helps the layers set and makes it easier to slice.
10. Garnish with reserved pecan halves before serving.

One tip I’ve learned from years in the kitchen: patience is key. Letting this dessert rest allows the flavors to marry beautifully, just like in any good family recipe passed down through generations.