Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well-coated, then press this mixture firmly into a 9×13-inch baking dish. Chill for 10–15 minutes to set.

Make the Cream Cheese Layer: Beat the softened cream cheese with a mixer until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until fully combined. Gently fold in whipped topping, then spread evenly over the chilled crust.

Cook the Pecan Filling: In a medium saucepan over medium heat, combine brown sugar, corn syrup, and unsalted butter. Stir until bubbling and smooth. Remove from heat, and whisk in eggs slowly. Fold in chopped pecans, vanilla extract, and a pinch of salt. Allow to cool slightly.

Assemble the Lasagna: Pour the cooled pecan filling over the cream cheese layer, spreading evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Serve with Style: When ready to serve, slice using a clean, warm knife for neat pieces. Optionally, top with whipped cream or a scoop of vanilla ice cream.