Spring is the perfect season for lighter meals, comforting favorites, and delicious fruity desserts. This week’s Menu Plan Monday is no exception, with a little something for everyone. Be sure to let me know which dish is your favorite in the comments below!

Easy Thai Noodles are a delicious light meal that’s both comforting and versatile. You can use whatever noodles you already have on hand: linguini, Pad Thai rice noodles, or even classic spaghetti; all work fine. The sauce is satisfying on its own for a vegetarian-friendly dish, but it also pairs perfectly with chicken, shrimp, or beef if you’re craving extra protein.

Dreaming of Tuscany? Let this recipe take you there. These Tuscan Garlic Chicken Pita Pizzas work well for a springtime appetizer, an easy lunch, or a satisfying dinner. Each pita is generously layered with tender garlic-seasoned chicken, tangy sun-dried tomatoes, spinach leaves, and cheese. Everything comes together over a creamy Alfredo sauce that ties the flavors into a cozy yet light Tuscan-inspired bite.

My Lemon Pudding Cake starts with a fluffy yellow cake that bakes into a creamy lemon pudding base. The light, airy cake and smooth, tangy pudding create a delicious contrast. With its golden layers and zesty lemon flavors, this cake looks good on any dessert table, bringing a little sunshine to each slice.

From my kitchen to yours! -Holly xo

Do you enjoy my recipes? I would be thrilled if you wrote a review on a recipe you love—it helps me (and other foodies) so much. Thank you! ☺️

MONDAY

Crock Pot Chicken Caesar Wraps

TUESDAY

Dorito’s Chicken Taco Salad

WEDNESDAY

Easy Thai Noodles

THURSDAY

Garlic Butter Steak Bites

FRIDAY

Tuscan Garlic Chicken Pita Pizzas

SATURDAY

Leftovers

SUNDAY

Philly Cheesesteak Pasta Bake

DESSERT

Lemon Pudding Cake

Lunch Lady Brownies are the best brownies ever. They’re like the ones the lunch ladies served for school lunch dessert, but this homemade version is better!

I’ve been on a brownie kick lately. I don’t know what’s come over me. Maybe it’s the stress of selling our house (which we finally sold. Yay!) and it could also be the pre-stress of building the new one soon. I’m not quite sure. All I know is that these brownies were sent from heaven above. And that I ate four. For real. 😉 

These Lunch Lady Brownies are simply incredible. Cake-like, filled with chocolate flavor, and totally amazing. Apparently, it’s an old recipe from the sweet ladies who served our lunches in Elementary school.

I honestly don’t remember the brownies in Elementary school, but I do remember the dinner rolls and pizza. Do you remember how good those rolls were? After I would eat mine I would go around the lunch table asking everyone else if I could have theirs. Haha.

Ingredients

• 1 cup salted butter, melted
• 1/2 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 4 large eggs, beaten
• 4 teaspoons vanilla extract

Frosting

• 1/4 cup salted butter, softened
• 1/4 cup unsweetened cocoa powder
• 1/4 cup milk (I use 2%)
• 3 cups powdered sugar

Instructions

Preheat oven to 350° F. Line a 9×13-inch baking dish with parchment paper. Set aside.

Pour the melted butter and cocoa powder in a large bowl. Using an electric hand-mixer, mix until smooth.

Add the flour and sugar. Beat together, then add eggs and vanilla. Mix until just combined. Don’t over mix. (Batter will be thick.)

Pour batter into the prepared baking dish and spread out evenly. Bake 25 to 28 minutes or until toothpick inserted in center comes out mostly clean. Remove from oven and allow to stand for 15 minutes before frosting. You want the brownies slightly warm when you frost them!

Chocolate Frosting

Beat together all of the frosting ingredients until smooth. Spread over the warm brownies. Let brownies cool completely before cutting and serving. Enjoy!

If you’re a brownie lover then try these other amazing recipes:

Brownie Caramel Coconut Bars

Twix Brownies

Rocky Road Brownies

and Chocolate Fudge Brownies

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Lunch Lady Brownies

The most incredible cake-like brownies with an irresistible chocolate frosting!

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 16

Ingredients

Brownies

• 1 cup salted butter melted
• 1/2 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 4 large eggs
• 4 teaspoons vanilla extract

Chocolate Frosting

• 1/4 cup salted butter softened
• 1/4 cup unsweetened cocoa powder
• 1/4 cup milk (I use 2%)
• 3 cups powdered sugar

Instructions

Brownies

• Preheat oven to 350° F. Line a 9×13-inch baking dish with parchment paper. Set aside.
• Pour the melted butter and cocoa powder in a large bowl. Using an electric hand-mixer, mix until smooth.
• Add the flour and sugar. Beat together, then add eggs and vanilla. Mix until just combined. Don't over mix. (Batter will be thick.)
• Pour batter into the prepared baking dish and spread out evenly. Bake 25 to 28 minutes or until toothpick inserted in center comes out mostly clean. Remove from oven and allow to stand for 15 minutes before frosting. You want the brownies slightly warm when you frost them!

Chocolate Frosting

• Beat together all the frosting ingredients until smooth. Spread over the warm brownies. Let brownies cool completely before cutting and serving. Enjoy!

Notes

Nutrition Info: 1 brownie = 373 calories / 15 fat / 61 carbs / 3 protein

Recipe makes 16 brownies total. 

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This week, we are welcoming any sunshine we can get with a menu full of fresh entrees alongside classic, comforting family favorites. Menu Plan Monday has everything you need to enjoy a week full of delicious recipes for April!

Menu Plan Monday

Chipotle Chicken Burrito Bowls are a healthy and high-protein alternative to traditional burritos, packed with smoky chicken, cilantro-lime rice, fresh veggies, and black beans. Topped with avocado, corn, tomatoes, and a light tomatillo dressing, these bowls are perfect for quick lunches, meal prep, or a satisfying dinner. 

My Honey Garlic Steak Bites are perfect for a romantic night for two or a quick, meal-prep weeknight meal. Serve them over fresh greens for a tasty salad, or wrap them in a tortilla for a tasty, portable wrap. Marinated in a flavor-packed honey garlic sauce, these tender steak bites are juicy and delicious.

Raspberry Sweet Rolls are a delightful treat to start the morning or end the day with. Filled with raspberries and topped with homemade cream cheese frosting, these sweet rolls are irresistibly soft, flaky, and delicious.

From my kitchen to yours! -Holly xo

Do you enjoy my recipes? I would be thrilled if you wrote a review on a recipe you love—it helps me (and other foodies) so much. Thank you! ☺️

MONDAY

Chipotle Chicken Burrito Bowls

TUESDAY

Honey Lime Chicken Enchiladas

WEDNESDAY

Southwest Chicken Caesar Wraps

THURSDAY

Sloppy Joes

FRIDAY

BBQ Chicken French Bread Pizza

SATURDAY

Leftovers

SUNDAY

Honey Garlic Steak Bites

DESSERT

Raspberry Sweet Rolls

Skip takeout and learn how to make the best Mongolian Beef and Noodles right at home with this amazing recipe. Ready in under 30 minutes,  it’s the perfect go-to dinner for busy nights. Traditional Mongolian beef and noodles are a year-round favorite that the whole family will devour, and if you do happen to have leftovers (though I highly doubt it because it’s that good!), these leftovers are the kind that taste even better the next day!

MONGOLIAN BEEF AND NOODLES

Imagine tender noodles and juicy beef in a sweet-savory glaze. With this Mongolian-inspired recipe, you get rich umami from soy and hoisin, balanced by a touch of brown sugar, warm notes of garlic and ginger, and a subtle kick of heat from red pepper flakes. The process of making it starts with browning the beef first as a hearty base, then layering in aromatics and sauce for depth. A quick cornstarch slurry thickens everything into a glossy, restaurant-style coating that wraps around every bite. Tossing in the noodles at the end allows them to absorb all those delicious flavors, while a short rest before serving ensures the sauce fully settles in, making each forkful even more satisfying than the last.

Find my expert tips on how to make homemade Mongolian beef and noodles below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Easy Mongolian Beef and Noodles Recipe:

• Beats Takeout Every Time: Enjoy rich, savory, and sweet flavors at home without the extra cost or wait time of ordering out. The linguine noodles and beef soak up the Mongolian-style sauce, mimicking the taste of your favorite restaurant.
• 30-Minute Weeknight Meal: A dinner that is ready fast with simple, no-fuss steps, ideal for busy weeks.
• Budget-Friendly: Made with lean ground beef and simple pantry staples, this dish is easy on your wallet.
• One-Pan Convenience: Minimal cleanup since everything comes together in one skillet, plus the noodles.
• Meal-Prep-Friendly: This dish reheats well, making it perfect for meal prep. Store noodles and sauce separately to prevent sogginess, then combine before serving.

Ingredients

• 1-pound lean ground beef
• 1 teaspoon ground ginger
• 1 Tablespoon minced garlic
• 3 Tablespoons light brown sugar
• ½ cup beef broth
• ½ cup low-sodium soy sauce
• ¼ cup hoisin sauce
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• 8 ounces linguine noodles
• 2 Tablespoons cornstarch
• 4 green onions, sliced
• 1 Tablespoon sesame seeds, optional

Instructions

In a large skillet, cook and crumble the ground beef over medium heat. Once fully cooked, drain off any excess grease.

Add the garlic and ginger to the skillet and cook for about 1 minute.

Meanwhile, cook the linguine noodles according to the package directions. Rinse them under cold water and set aside.

To the skillet with the beef, add the soy sauce, beef broth, brown sugar, hoisin sauce, pepper, and red pepper flakes. Stir everything together until well combined.

In a small bowl, mix the cornstarch with a little cold water until smooth, then pour it into the skillet. Bring the mixture to a gentle boil and cook until the sauce thickens. Add the cooked noodles and toss until they are evenly coated with the sauce and beef.

Remove from heat and let the noodles sit in the sauce for a few minutes to absorb the flavor. Serve warm, garnished with sliced green onions and sesame seeds, if desired. Enjoy!

Servings

Serves 4.

Storage and Reheating

Store Mongolian Beef and Noodles in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months; thaw overnight in the fridge before reheating. To reheat, add a splash of water or beef broth to loosen the sauce and warm in the microwave in short intervals, stirring between each, or heat on the stovetop over medium heat for 5-7 minutes until warmed through. 

Holly’s Tips for The Best Mongolia Beef and Noodles:

• Use High-Quality Lean Ground Beef: Choosing quality lean ground beef prevents excess grease, keeping your Mongolian beef sauce rich and flavorful without being oily.
• Cook Noodles al Dente: Linguine noodles should be slightly firm when cooked. Overcooked noodles can become mushy when tossed with the thick sauce.
• Let Noodles Absorb The Sauce: After combining the noodles and beef, let the dish sit for 1-2 minutes. This allows the noodles to soak up maximum flavor.
• Adjust Heat As Needed: Easily adjust the spice level by adding more or less red pepper flakes to suit your taste.
• Garnish Before Serving: Sliced green onions and sesame seeds add color and texture, making the dish look just like your favorite restaurant.
• Make It Your Own: You can stir-fry vegetables in with the beef or add them when combining everything. I recommend broccoli, bell peppers, snap peas, and carrots.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Beef and Broccoli Ramen!

Wanting something different? Make this Tex-Mex-inspired Taco Noodle Skillet, it’s so good.

Can’t get enough of noodles? Try these highly-rated recipes next: Slow Cooker Chicken and Noodles, Easy Thai Noodles, Asian Pasta Salad, and Chicken Noodle Bake.

Have you made this Mongolian Beef and Noodles recipe? 💚

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #MongolianBeefandNoodles #LifeInTheLofthouse

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Mongolian Beef and Noodles

Make quick and easy Mongolian Beef and Noodles in under 30 minutes, featuring ground beef and linguine, tossed in a sweet-savory sauce.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 lb. lean ground beef
• 1 teaspoon ground ginger
• 1 Tablespoon minced garlic
• 3 Tablespoons light brown sugar
• ½ cup beef broth
• ½ cup low-sodium soy sauce
• ¼ cup hoisin sauce
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• 8 ounces linguine noodles
• 2 Tablespoons cornstarch
• 4 green onions sliced
• 1 Tablespoon sesame seeds optional

Instructions

• In a large skillet, cook and crumble the ground beef over medium heat. Once fully cooked, drain off any excess grease.
• Add the garlic and ginger to the skillet and cook for about 1 minute.
• Meanwhile, cook the linguine noodles according to the package directions. Rinse them under cold water and set aside.
• To the skillet with the beef, add the soy sauce, beef broth, brown sugar, hoisin sauce, pepper, and red pepper flakes. Stir everything together until well combined.
• In a small bowl, mix the cornstarch with a little cold water until smooth, then pour it into the skillet. Bring the mixture to a gentle boil and cook until the sauce thickens. Add the cooked noodles and toss until they are evenly coated with the sauce and beef.
• Remove from heat and let the noodles sit in the sauce for a few minutes to absorb the flavor. Serve warm, garnished with sliced green onions and sesame seeds, if desired. Enjoy!

Recipe Adapted From: Eating on a Dime

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Craving a simple weeknight dinner that’s packed with flavor? This Baked Teriyaki Glazed Chicken puts a healthy spin on a classic favorite. Baking the chicken in a homemade teriyaki glaze keeps it tender and juicy, while infusing every bite with that restaurant-worthy flavor. Skipping the fryer also makes it lower in fat and calories, so it’s a lighter option the whole family can enjoy. It’s a weeknight dinner win and a great choice for even the most picky eaters. My kids always clean their plates when I make this one!

BAKED TERIYAKI GLAZED CHICKEN

The oven-baked teriyaki chicken uses simple ingredients like soy sauce, apple cider vinegar, garlic, sugar, and a touch of cornstarch to create a thick, glossy glaze that clings to the chicken. The chicken breasts are baked in two stages: first with half of the sauce, then with the remaining half. The result is tender, juicy chicken in a mouthwatering glaze that beats takeout any day of the week. This method is an easy, fuss-free cooking process that delivers a restaurant-worthy meal straight from your oven every single time. Served alongside rice and vegetables, it’s both satisfying, healthy, and protein-packed.

Find my expert tips on how to make homemade baked teriyaki-glazed chicken below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Baked Teriyaki Glazed Chicken Recipe:

• Easy Weeknight Win: The simple ingredients and straightforward steps make this recipe doable on busy nights.
• Sweet & Savory: The homemade teriyaki glaze adds a rich and tangy finish to the juicy chicken.
• Healthy Family Meal: A well- balanced dinner with rice and vegetables that keeps nutrition in check.
• Meal-Prep-Friendly: This chicken reheats well and keeps in the fridge for 3 days. Store any leftover sauce separately for maximum flavor when reheating.

Ingredients

• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 1/3 cup sugar
• 1/2 cup low-sodium soy sauce
• 1/4 cup apple cider vinegar
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 4 boneless, skinless chicken breasts
• freshly sliced green onions, optional

Instructions

Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with cooking spray. Set aside.

In a small saucepan, over medium heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, and pepper. Stir the mixture and bring to a boil. Reduce heat to medium-low and let simmer, stirring constantly, until mixture thickens and bubbles; about 10 minutes or so. Once the sauce thickens, remove from the heat and let stand for 5 minutes.

Place chicken breasts in the prepared baking dish. Pour half of the sauce evenly over the chicken. Place the dish in the oven and bake for 20 minutes.

Pour the remaining sauce over the chicken and bake 15 more minutes or until the chicken is thoroughly cooked. (Internal temperature of chicken needs to be 165 degrees F.)

Remove from oven and let stand 5 minutes before serving. Serve with rice and veggies. Enjoy!

Servings

Serves 4

Storage and Reheating 

Allow baked teriyaki chicken to cool, then place the chicken and any leftover sauce in an airtight container and refrigerate for up to 3 days.

To reheat, warm the chicken in the oven at 350°F for 10–15 minutes or in the microwave in 30-60 second intervals, adding a little of the reserved sauce to keep it moist. To freeze, allow the chicken and sauce to cool completely, then place them in an airtight, freezer-safe container or heavy-duty freezer bag for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven at 350°F for 15 to 20 minutes or in the microwave, adding extra sauce if needed.

Holly’s Tips for The Best Baked Teriyaki Glazed Chicken:

• Use High-Quality Chicken Breasts: Boneless, skinless chicken breasts cook quickly and evenly in the oven. If your breasts are thick, pound them to an even thickness to prevent undercooked centers.
• Make the Teriyaki Glaze Ahead of Time: Prepare the sauce on the stovetop first by combining soy sauce, sugar, garlic, apple cider vinegar, cornstarch, and black pepper. Let it thicken before adding it to the chicken for a richer, glossier sauce.
• Bake In Stages: Pour half the sauce over the chicken before the first 20-minute bake, then pour the remaining sauce halfway through. This double-glazing method keeps the chicken juicy while building layers of sweet-savory flavor.
• Customize The Glaze: For extra depth, add a teaspoon of grated ginger, a splash of sesame oil, or a sprinkle of sesame seeds and sliced green onions just before serving.
• Serve Warm: After letting the chicken sit for 5 minutes, serve warm over steamed rice and sautéed or roasted vegetables to balance the sweet teriyaki glaze with a fresh, nutritional side.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my delicious Slow Cooker Teriyaki Chicken!

Wanting something different? Make this Grilled Huli Huli Chicken next.

Looking for more teriyaki-inspired dinners? Make these highly-rated recipes: Teriyaki Chicken Casserole, Teriyaki Chicken Kebabs, and Teriyaki Chicken Pasta Salad.

Have you made this Baked Teriyaki Glazed Chicken recipe? 🍗

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BakedTeriyakiGlazedChicken #LifeInTheLofthouse

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Baked Teriyaki Glazed Chicken

Sticky, sweet, and perfectly savory—this Baked Teriyaki Glazed Chicken is an easy weeknight win! Juicy chicken is coated in a rich teriyaki glaze and baked to caramelized perfection!

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Author Holly

Ingredients

• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 1/3 cup sugar
• 1/2 cup low-sodium soy sauce
• 1/4 cup apple cider vinegar
• 2 cloves garlic minced
• 1/4 teaspoon black pepper
• 4 boneless, skinless chicken breasts
• freshly sliced green onions optional

Instructions

• Preheat oven to 375 degrees F. Spray a 9×13 inch baking dish with cooking spray. Set aside.
• In a small saucepan, over medium heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic and pepper. Stir mixture and bring to a boil. Reduce heat to medium-low and let simmer, stirring constantly, until mixture thickens and bubbles; about 10 minutes or so. Once sauce thickens remove from heat and let stand for 5 minutes.
• Place chicken breasts in the prepared baking dish. Pour half of the sauce evenly over the chicken. Place dish in oven and bake for 20 minutes. Pour the remaining sauce over the chicken and bake 15 more minutes or until chicken is thoroughly cooked. (Internal temperature of chicken needs to be 165 degrees F.)
• Remove from oven and let stand 5 minutes before serving. Serve with rice and veggies. Enjoy!

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Happy April! This week’s Menu Plan Monday is bursting with yummy recipes from light, spring-inspired dishes to comforting dinners, and a sweet treat to brighten your day. Get ready to enjoy a week full of easy recipes that bring sunshine to your table!

Picture crispy chicken fingers piled on top of a fresh, flavor-packed salad with shredded carrots, sweet dried cranberries, and cheddar cheese, all tossed in a delicious dressing. Consider this your sign to try this easy and satisfying weeknight meal: Sticky Chicken Fingers Salad!

I always love to layer in more seafood dishes in the spring, and these Shrimp Taco Bites are the ultimate bite-sized appetizers. These taco bites feature tender shrimp marinated in a zesty honey-lime sauce, layered on crispy tortilla scoops with avocado, sour cream, and a burst of fresh salsa.

These White Chocolate Chip M&M Pudding Cookies are the ultimate spring cookie: soft, rich, and loaded with white chocolate chips and colorful M&Ms for the perfect sweet treat.

From my kitchen to yours! -Holly xo

Do you enjoy my recipes? I would be thrilled if you wrote a review on a recipe you love—it helps me (and other foodies) so much. Thank you! ☺️

MONDAY

Sticky Chicken Fingers Salad

TUESDAY

Shrimp Taco Bites

WEDNESDAY

Broccoli Cheese Casserole

THURSDAY

Panda Express Copycat Beijing Beef

FRIDAY

Tuscan Garlic Chicken Pasta

SATURDAY

Kitchen’s Closed

SUNDAY

Slow Cooker Creamy Ranch Pork Chops

DESSERT

White Chocolate Chip M&M Pudding Cookies

This Coconut Bundt Cake is everything you love about a classic coconut cake—just a little more irresistible. Each slice is incredibly moist and buttery, with a melt-in-your-mouth crumb and layers of sweet coconut in every bite. It’s the kind of cake that feels light and summery, yet still indulgent enough to satisfy any dessert craving. Topped with a silky, creamy coconut frosting that drapes beautifully over the cake, every bite is smooth, sweet, and full of flavor. Finally, a sprinkle of toasted coconut flakes adds the perfect contrast that takes this cake to the next level!

COCONUT BUNDT CAKE

This moist coconut Bundt cake recipe is truly one of my favorites! Butter and sugar are creamed together, eggs and sour cream are mixed in, and the dry ingredients are incorporated before baking in a Bundt pan. (If you don’t have this type of pan, here is one you can buy from Amazon.) Once the cake has cooled, a quick, homemade coconut frosting is whisked together and spread over the top, creating an easy yet impressive dessert.

Find my expert tips on how to make a homemade coconut bundt cake below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Coconut Bundt Cake Recipe:

• Tropical Flavors: If you are a coconut lover, the coconut extract and sweetened coconut flakes truly make this cake taste like you’re on vacation.
• Sweet & Tender Cake: Every slice of this dessert is soft, fluffy, and perfectly moist with rich coconut flavor in every bite. The creamy coconut frosting and toasted flakes add the sweetest finish.
• Versatile Spring & Summer Dessert: This bundt cake can be served for brunch, birthdays, bridal showers, baby showers, or whenever you need a stunning dessert. 
• Make-Ahead-Friendly: This bundt cake tastes even better as it sits. You can bake it a day in advance. Cover it tightly once cooled. Frost before serving and enjoy!

Ingredients

Coconut Bundt Cake

• 1 3/4 cups all-purpose flour
• 2 cups sweetened coconut flakes
• 1 1/2 cups salted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1/2 teaspoon baking powder
• 2 teaspoons coconut extract

Coconut Frosting

• 2 cups powdered sugar
• 5 to 8 Tablespoons heavy cream (use less for a thinner frosting or more for a thicker frosting)
• 2 teaspoons coconut extract
• *1 cup toasted sweetened coconut flakes (optional) *see notes on how to toast the coconut

Instructions

For The Coconut Bundt Cake

Preheat the oven to 325°F. Very generously grease and flour a Bundt pan.

In a medium bowl, combine the flour and flaked coconut. Set aside.

Using an electric mixer, cream the butter and sugar together until smooth.

Add the eggs and beat until the mixture becomes light and fluffy. Mix in the sour cream, baking powder, and coconut extract until incorporated.

Add half of the flour mixture to the wet mixture and mix just until combined. Add the remaining flour mixture and mix again just until combined. Don’t over mix. Allow the cake batter to rest for 10 minutes.

Pour the batter into the prepared pan. Spread out evenly. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 20 minutes, then invert onto a serving plate and frost with coconut frosting.

For The Coconut Frosting

In a medium bowl, whisk the frosting ingredients together until smooth. Spread all over the cake. Sprinkle with toasted coconut on top, if desired.

*How To Toast the Coconut

Toast the sweetened coconut in a large skillet over medium-low heat, stirring often, until golden brown (about 5 minutes).

Servings 

Serves 10.

Storage 

Store the leftover bundt cake in an airtight container at room temperature for 2-3 days, or in the fridge for up to 5 days. To freeze, wrap the unfrosted cake tightly, then freeze for up to 3 months. Thaw in the fridge overnight and frost before serving. No reheating necessary.

Holly’s Tips for The Best Coconut Bundt Cake:

• Prepare The Bundt Pan: Bundt pans are notorious for sticking. Grease every crevice generously with butter or shortening, then dust with flour. This helps ensure a clean release.
• Room Temperature Ingredients Matter: Allow the eggs, butter, and sour cream come to room temperature before mixing. This helps the batter emulsify smoothly, giving you a finer crumb and a more even bake.
•  Keep It Moist: Coconut cakes shine when they’re moist. Don’t over-bake; check for doneness at the 45-minute mark with a toothpick.
• Allow the Cake To Cool Before Removing the Pan: Let the cake rest in the Bundt pan for about 20 minutes, allowing it to firm up slightly. This reduces the risk of the cake breaking when inverted.
• Adjust Frosting As Needed: Start with 5 tablespoons of heavy cream and add more gradually until the coconut frosting reaches your preferred thickness for spreading or drizzling.
• Make It Your Own: Swap the coconut frosting for a cream cheese frosting, add a drizzle of white chocolate, or top with pineapple pieces, mango slices, raspberries, or other fruits.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Key Lime Bundt Cake next.

Looking for something different? This White Chocolate Raspberry Bundt Cake is just as delicious.

Looking for more fruit desserts for spring and summer? Make these highly-rated recipes: Raspberry Cream Cake, Lemon Berry Bundt Cake, Strawberry Lemon Loaf Cake, and Lemon Loaf Cake.

Have you made this Coconut Bundt Cake recipe? 🥥

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CoconutBundtCake #LifeInTheLofthouse

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Coconut Bundt Cake

The best Coconut Bundt Cake recipe—perfectly moist, full of coconut flavor, and topped with creamy frosting and toasted coconut flakes.

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 10

Ingredients

Coconut Bundt Cake

• 1 ¾ cups all-purpose flour
• 2 cups sweetened coconut flakes
• 1 ½ cups salted butter softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• ½ teaspoon baking powder
• 2 teaspoons coconut extract

Coconut Frosting

• 2 cups powdered sugar
• 5 to 8 Tablespoons heavy cream (use less for a thinner frosting or more for a thicker frosting)
• 2 teaspoons coconut extract
• *1 cup toasted sweetened coconut flakes (optional) *see notes on how to toast the coconut

Instructions

For The Coconut Bundt Cake

• Preheat the oven to 325°F. Very generously grease and flour a Bundt pan.
• In a medium bowl, combine the flour and flaked coconut. Set aside.
• Using an electric mixer, cream the butter and sugar together until smooth. Add the eggs and beat until the mixture becomes light and fluffy. Mix in the sour cream, baking powder, and coconut extract until incorporated.
• Add half of the flour mixture to the wet mixture and mix just until combined. Add the remaining flour mixture and mix again just until combined. Don't over mix. Allow the cake batter to rest for 10 minutes.
• Pour the batter into the prepared pan. Spread out evenly. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 20 minutes, then invert onto a serving plate and frost with coconut frosting.

For The Coconut Frosting

• In a medium bowl, whisk the frosting ingredients together until smooth. Spread all over the cake. Sprinkle with toasted coconut on top, if desired. Serve and enjoy!

Notes

*How to Toast the Coconut: Toast the sweetened coconut in a skillet over medium-low heat, stirring often, until golden brown (about 5 minutes).

Recipe adapted from: 5 Boys Baker

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Growing up, we always had a honey-glazed ham for Christmas and special occasions, so it’s my pleasure to recreate that tradition, and share this delicious recipe with you today. This Copycat Honey Baked Ham is perfectly sweet and savory, with tender slices and crispy, caramelized edges. This recipe is a must-make recipe for holidays, family dinners, or a delicious alternative to turkey at Thanksgiving.

COPYCAT HONEY BAKED HAM

Making a copycat honey baked ham recipe at home has never been easier. With just a fully cooked spiral ham and a few pantry staples for the glaze, you can achieve a tender, delicious honey ham without special equipment. The process involves warming the ham, brushing on a homemade sweet honey glaze, and finishing under the broiler for that signature crispy edge. Even beginners can pull off a restaurant-quality ham with this recipe. Don’t forget to save this recipe now so you have it ready for your next party or family gathering!

Find my expert tips on how to make a copycat honey baked ham from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Copycat Honey Baked Ham Recipe:

• Sweet & Savory: This homemade copycat ham delivers tender, juicy slices with a golden, caramelized crust that rivals any store-bought honey-baked ham every time.
• Approachable Recipe: This ham recipe is quick to prepare, irresistibly delicious, and sure to impress everyone at the table.
• Classic Main Course: This ham is great for holidays, large family gatherings, and Thanksgiving dinner.

Ingredients

Ham

• 1 fully cooked spiral-sliced ham, 8 to 10 pounds
• 1 cup orange juice (or pineapple juice)

Glaze

• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 tablespoon apple cider vinegar

Instructions

For The Ham

Preheat the oven to 325°F. Remove all the plastic and plastic insert from the ham. Set the spiral ham cut side down in a roasting pan or large baking dish.

Pour the orange juice into the bottom of the pan to help keep the ham moist. Loosely tent the pan with foil and bake for 10 minutes per pound, until the ham is heated through—about 1 hour and 20 minutes for an 8-pound ham.

For The Glaze

While the ham is in the oven, prepare the glaze. In a small saucepan, combine the granulated sugar, brown sugar, honey, mustard, cinnamon, nutmeg, cloves, and apple cider vinegar. Cook over medium heat, stirring constantly, until the mixture is smooth and begins to bubble. Let it simmer for 2–3 minutes, until slightly thick and shiny.

Once the ham is warmed through, remove it from the oven and increase the temperature to 425°F. Brush half of the glaze generously over the ham, making sure it gets down between the slices. Return the ham to the oven uncovered and bake for 10 minutes, until the glaze caramelizes.

For that classic Honey Baked–style, brush the ham with the remaining glaze and switch the oven to broil. Broil for 2 minutes, keeping a close eye on it so the sugar doesn’t burn. For extra caramelization, sprinkle a bit of additional brown sugar over the top before broiling.

Remove the ham from the oven and allow it to rest for 5 minutes. Serve and enjoy!

Servings

Serves 10.

Storage and Reheating

Store the leftover honey-baked ham, let it cool slightly, then place slices in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. To reheat, cover the ham with foil, add a splash of orange or pineapple juice to keep it moist, and warm in a 275-300°F oven until heated through. Avoid microwaving if possible, as it can dry out the ham.

Holly’s Tips for The Best Copycat Honey Baked Ham:

• Select The Right Ham: Choose a high-quality, fully cooked spiral-sliced ham, 8–10 pounds, for the best texture and flavor. Spiral-sliced hams make glazing easier and provide that signature honey-baked ham presentation.
• Juice Matters: Use fresh orange juice for a bright citrus flavor or pineapple juice for a sweeter, tropical twist. Pouring it into the pan prevents the ham from drying out during baking.
• Glaze Like a Pro: Make sure the glaze is warm and smooth before brushing it on the ham. Applying half the glaze before baking and the rest before broiling.
• Don’t Skip The Broil: Broiling for 2 minutes gives the ham that signature crispy, crunchy crust. Keep a close eye to prevent burning, and optionally sprinkle extra brown sugar for a deeper caramel finish.
• Make It Your Own: Add a teaspoon of ground ginger or a splash of bourbon to the glaze for extra warmth.

Similar Recipes

Craving something similar? Make my Slow Cooker Honey Glazed Ham.

Looking for an easy appetizer? Try these Baked Ham and Cheese Roll Ups.

Wanting something different? This Crock Pot Pineapple-Ginger Glazed Ham adds a tropical flavor, perfect for spring holidays and warm weather.

Searching for more ham dishes? Try these highly-rated recipes: Crock Pot Maple Brown Sugar Ham, Slow Cooker Scalloped Potatoes and Ham Alfredo, and Ham and Cheese Tortellini.

Have you made this Copycat Honey Baked Ham recipe? 🍽️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CopycatHoneyBakedHam #LifeInTheLofthouse

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Copycat Honey Baked Ham

This recipe features a sweet, caramelized glaze with a crisp coating and juicy, tender ham slices—perfect for holidays or special dinners!

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 10

Ingredients

Ham

• 1 fully cooked spiral-sliced ham 8–10 pounds
• 1 cup orange juice (or pineapple juice)

Glaze

• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ¼ cup honey
• 1 Tablespoon Dijon mustard
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 Tablespoon apple cider vinegar

Instructions

For The Ham

• Preheat the oven to 325°F. Remove all of the plastic and plastic insert from ham. Set the spiral ham cut side down in a roasting pan or large baking dish.
• Pour the orange juice into the bottom of the pan to help keep the ham moist. Loosely tent the pan with foil and bake for 10 minutes per pound, until the ham is heated through—about 1 hour and 20 minutes for an 8-pound ham.

For The Glaze

• While the ham is in the oven, prepare the glaze. In a small saucepan, combine the granulated sugar, brown sugar, honey, mustard, cinnamon, nutmeg, cloves, and apple cider vinegar. Cook over medium heat, stirring constantly, until the mixture is smooth and begins to bubble. Let it simmer for 2 to 3 minutes, until slightly thickened and shiny.
• Once the ham is warmed through, remove it from the oven and increase the temperature to 425°F. Brush half of the glaze generously over the ham, making sure it gets down between the slices. Return the ham to the oven uncovered and bake for 10 minutes, until the glaze caramelizes.
• For that classic Honey Baked–style crunch, brush the ham with the remaining glaze and switch the oven to broil. Broil for 2 minutes, keeping a close eye on it so the sugar doesn’t burn. For extra caramelization, sprinkle a bit of additional brown sugar over the top before broiling.
• Remove the ham from the oven and allow it to rest for 5 minutes. Serve and enjoy!

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Easter is just one week away, so this Menu Plan Monday is going to be extra delicious! You’ll notice that on Sunday, I’m sharing my personal favorite Easter recipes. This menu includes side dishes, and a main course you won’t want to miss—plus two bonus desserts at the end for your sweet tooth.

Looking for a main course to serve? Crock Pot Maple Brown Sugar Ham is a Lofthouse holiday staple. It is one of my most cherished recipes to serve for all big holidays, as it easily feeds between 12 to 15 people. With its generous size and flavorful, juicy meat, this ham makes the perfect centerpiece for any Easter table.

No Easter feast is complete without a delicious carrot side! My Garlic Roasted Carrots are oven-baked until tender, perfectly seasoned, and loaded with flavor. They pair beautifully with ham, turkey, chicken, or pot roast, making them a must-bake for your Easter menu. 

This week, I have two special treats to welcome the holiday. The Best Carrot Cake is a cinnamon-flavored cake filled with shredded carrots, sweet coconut, and topped with almond-scented cream cheese frosting! This cake is made without any nuts or fruit.

Not a fan of carrot cake? My Bunny Bait is a fun, sweet treat everyone will love! Made with buttery popcorn, crunchy pretzel sticks, milk and white chocolate M&Ms, and a sweet candy coating, it’s an irresistible Easter snack.

From my kitchen to yours! -Holly xo

Do you enjoy my recipes? I would be thrilled if you wrote a review on a recipe you love—it helps me (and other foodies) so much. Thank you! ☺️

MONDAY

Easy Chicken Cordon Bleu

TUESDAY

Green Chile and Pepper Jack Cheese Chicken Enchiladas

WEDNESDAY

Chicken Mozzarella Pasta with Sun-Dried Tomatoes

THURSDAY

French Dip Crescents

FRIDAY

Spiral Stuffed Rolls

SATURDAY

Leftovers

EASTER SUNDAY MENU

Crock Pot Maple Brown Sugar Ham

Strawberry Salad

Garlic Parmesan Scalloped Potatoes

Garlic Roasted Carrots

EASTER DESSERT

The Best Carrot Cake

& Bunny Bait

I remember first eating this salad at Emma’s baby shower over 18 years ago. ☺️ We served it with Pizza Factory breadsticks, cookies, and a Crystal Light/Sprite drink. It was so good, and has been a favorite recipe of mine ever since. This homemade Chicken Caesar Pasta Salad features seasoned chicken, rotini pasta, crisp croutons, and juicy tomatoes, all tossed in a creamy, flavorful homemade Caesar dressing, over a bed of romaine lettuce. It’s healthy, fresh, and crunchy, making it the perfect dish to serve in the spring and summer.

CHICKEN CAESAR PASTA SALAD

For this pasta salad recipe, I like to cook two chicken breasts in a skillet and season them with a little lemon-pepper. It gives the salad extra flavor, and I highly recommend you try it! I chop up the chicken and add them to the salad. You could always use a rotisserie chicken to save time. You can also use store-bought Caesar salad dressing to make things easier. My favorite brand is Brianna’s. Serve chilled for a refreshing meal, perfect for lunch, dinner, potlucks, or picnics. Top with extra Parmesan and freshly cracked black pepper for an extra boost of flavor. 

Find my expert tips on how to make homemade chicken Caesar pasta salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Chicken Caesar Pasta Salad Recipe:

• Fresh & Flavorful: Tender grilled chicken, crisp romaine lettuce, juicy cherry tomatoes, and seasoned croutons combine with rotini pasta for a perfectly balanced dish.
• Creamy Homemade Dressing: The rich, tangy Caesar dressing made with mayonnaise, Parmesan, lemon, and garlic elevates every bite.
• Quick & Convenient: With pre-cooked chicken and easy-to-whisk dressing, this pasta salad comes together in minutes, yet tastes like a restaurant-quality dish.

Ingredients

Chicken Caesar Pasta Salad

• 12 ounces rotini pasta
• 1 lb. cooked chicken breast, sliced or diced (I like to season mine with lemon-pepper seasoning.)
• 3 large heads Romaine lettuce (rinsed, dried, then chopped)
• 1 cup cherry tomatoes, sliced
• 1 cup seasoned croutons
• 1/2 cup freshly grated Parmesan cheese

Homemade Caesar Dressing

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 cloves garlic, minced
• juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

For The Chicken Caesar Pasta Salad

Cook pasta in a large pot of water until al dente. Drain water, then rinse noodles under cold water to let cool.

In a large serving bowl, combine cooked chicken, tomatoes, and cooled pasta. Chill until ready to serve. When ready to eat: add the chopped romaine lettuce, croutons, and as much or as little Caesar dressing as you prefer to the bowl. Gently stir to combine everything. Top with Parmesan cheese. Serve and enjoy!

For The Homemade Caesar Dressing

Whisk together all of the dressing ingredients. Cover and chill in the fridge until ready to use.

Servings

Serves 6.

Storage 

Store leftovers in an airtight container; the pasta, chicken, and dressing can last in the fridge for 3 days. Add lettuce and croutons right before serving for maximum freshness.

Holly’s Tips for The Best Chicken Caesar Pasta Salad Recipe:

• Use Grilled or Roasted Chicken: Grilling or roasting your chicken beforehand adds a smoky, savory depth that enhances the salad’s overall taste.
• Cook Pasta Al Dente: Slightly firm pasta holds up better in salads and prevents a mushy texture after chilling.
• Chill Ingredients Before Serving: Keep the pasta, chicken, and lettuce chilled to ensure a refreshing, crisp salad.
• Add Croutons Last: Toss croutons in just before serving to keep them crunchy and prevent sogginess.
• Make It Your Own: You can control how much dressing you add and swap ingredients to your liking, making it perfect for meal prep, potlucks, or family lunches. If you’re short on time, feel free to use store-bought Caesar salad dressing. Either way, you will still get a delicious pasta salad.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Chicken Pesto Pasta Salad.

Looking for something a little different? Try this amazing Chicken Strawberry Pasta Salad.

Wanting a meatless option? Serve these: California Pasta Salad and Tri-Color Pasta Salad.

Can’t get enough of pasta salad? Don’t miss out on these highly-rated recipes: BBQ Ranch Chicken Pasta Salad, Teriyaki Chicken Pasta Salad, and Pepperoni Pizza Pasta Salad.

Have you made this Chicken Caesar Pasta Salad recipe? 💚

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenCaesarPastaSalad #LifeInTheLofthouse

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Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad is filled with grilled chicken, rotini pasta, croutons and tomatoes over a bed of romaine lettuce. The homemade creamy Caesar dressing packs it full of flavor!

Prep Time 30 minutes minutes

Servings 6

Author Holly

Ingredients

Chicken Caesar Pasta Salad

• 12 ounces rotini pasta
• 1 lb. cooked chicken breast, sliced or diced ( I season mine with lemon-pepper seasoning.)
• 3 large heads Romaine lettuce (rinsed, dried then chopped)
• 1 cup cherry tomatoes sliced
• 1 cup seasoned croutons
• 1/2 cup freshly grated Parmesan cheese

Homemade Caesar Dressing

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 cloves garlic minced
• juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

For The Chicken Caesar Pasta Salad

• Cook pasta in a large pot of water until al dente. Drain water then rinse noodles under cold water to let cool.
• In a large serving bowl, combine cooked chicken, tomatoes and cooled pasta. Chill until ready to serve. When ready to eat: add the chopped romaine lettuce, croutons and as much or little Caesar dressing you prefer to bowl. Gently stir to combine everything. Top with Parmesan cheese. Serve and enjoy!

For The Homemade Caesar Dressing

• Whisk together all of the dressing ingredients. Cover and chill in fridge until ready to use.

Notes

Nutrition Info for salad: 1 serving = 396 calories / 11 fat / 51 carbs / 31 protein

Nutrition Info for dressing: 2 Tablespoons = 81 calories / 8 fat / 1 carb / 3 protein

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It’s hard to believe March is already winding down. This week’s Menu Plan Monday has a little something for everyone: fresh salads, cheesy enchiladas, homemade pizza, hearty sloppy joes, and carrot cake cookies. It’s going to be a delicious end to the month!

This Dutch Oven Sprite Chicken is a comforting, savory dish that’s a year-round family favorite. This recipe features tender chicken cooked with crispy bacon, hearty russet potatoes, sweet carrots, and more in a single Dutch oven that’s perfect for busy weeknights and Sunday dinners.

For a fun twist on Taco Night, one of my all-time favorites is Doritos Taco Salad. This salad is loaded with seasoned ground beef, black beans, fresh tomatoes, and your choice of dressing; Catalina dressing is my favorite! What really sets this recipe apart is the nacho cheese Doritos chips tossed right in, giving every bite a satisfying, delicious crunch.

Welcome spring and leave winter behind with Carrot Cake Cookies with Cream Cheese Frosting. These cheerful treats are perfect for the season, especially for Easter celebrations and sunny-day gatherings. Inspired by classic carrot cake, they deliver all the warm spices, sweet carrot flavor, and soft, tender texture you love, transformed into a fun, handheld cookie that’s as delightful to make as it is to eat.

From my kitchen to yours! -Holly xo

Do you enjoy my recipes? I would be thrilled if you wrote a review on a recipe you love—it helps me (and other foodies) so much. Thank you! ☺️

MONDAY

Dutch Oven Sprite Chicken

TUESDAY

Doritos Taco Salad

WEDNESDAY

Air Fryer Steak Bites

THURSDAY

Skinny Beef Enchiladas

FRIDAY

Chicken Alfredo Pizza

SATURDAY

Leftovers

SUNDAY

Texas Toast Sloppy Joes

DESSERT

Carrot Cake Cookies with Cream Cheese Frosting

Love lasagna, but not the work it takes to make it? Today’s recipe is for you. There is a reason Giana de Laurentiis’s sheet pan layerless lasagna went viral, and I’m excited to share my take on it. This sheet pan lasagna recipe is simpler and far less messy than traditional lasagna, while still delivering those irresistible crispy edges and rich, hearty center that every lasagna lover (myself included) craves. This is a family-friendly meal ideal for busy weeknights!

SHEET PAN LASAGNA

Ground beef and a garlicky, herb-seasoned marinara sauce bring the hearty protein, while the creamy ricotta mixed with wilted spinach balances out the layers. Topped with mozzarella and Parmesan, this sheet pan lasagna comes out of the oven with golden, crispy edges and a rich, comforting center.

Are you drooling yet?

If you love classic lasagna this recipe is your dream dinner. Be sure to save this recipe and let me know in the comments how it turns out!

Find my expert tips on how to make homemade sheet pan lasagna from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love This Easy Sheet Pan Lasagna:

• Quick & Easy-To-Make: Breaking the noodles and baking everything together saves time without sacrificing flavor, making it an ideal dinner for busy nights or feeding a crowd.
• No-Fuss Lasagna Recipe: This sheet pan lasagna skips the layering and baking in multiple dishes, making cleanup a breeze while still delivering all the comforting flavors of traditional lasagna.
• Cheesy Goodness: Creamy ricotta, melted mozzarella, and nutty Parmesan create a gooey, cheesy center with golden, crispy edges that every lasagna lover craves.
• Hearty & Filling: Ground beef and marinara sauce provide savory, robust flavor, perfectly balanced by tender noodles and sautéed spinach.
• Customizable Pasta: Add vegetables, swap in sausage for a spicier flavor, or use your favorite marinara for a personalized sheet pan lasagna.

Ingredients

• 16 ounces lasagna noodles
• 2 cups baby spinach leaves
• 2 cups ricotta cheese
• Salt and pepper, to taste
• ½ Tablespoon extra-virgin olive oil
• 1 pound lean ground beef
• 1 small yellow onion, diced
• 1 Tablespoon minced garlic
• 4 cups marinara/ spaghetti sauce
• 1 Tablespoon Italian seasonings
• 2 cups shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese

Instructions

Break the 16 ounces of lasagna noodles into roughly 2-inch pieces. Cook them according to the package directions until al dente, then drain and set aside.

Meanwhile, heat the oven to 350°F and coat a 12×17-inch sheet pan with nonstick cooking spray.

Place the spinach in a medium skillet and sauté over medium heat. After about 2 to 3 minutes, it will wilt and reduce in volume. Remove from heat.

In a medium mixing bowl, combine the ricotta cheese with the cooked spinach. Season with salt and pepper as desired, then set aside.

Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, cooking until beef is fully browned. Stir in the garlic. Cook and stir for another minute. Drain any excess fat, then add the marinara sauce.
Season the sauce with Italian seasoning, along with salt and pepper, to taste.

Add the drained, cooked noodles to the meat sauce and gently mix until evenly coated.

To Assemble

Transfer the meat and noodle mixture to the prepared sheet pan and spread it into an even layer.

Spoon dollops of the ricotta mixture evenly over the top.

Finish by sprinkling the mozzarella and the Parmesan cheeses evenly over the top.

Bake uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly browned.

Let the lasagna rest for a few minutes before serving. Enjoy!

Servings

Serves 8

Storage and Reheating

Store leftover lasagna in an airtight container and place in the fridge for up to 3 days. To reheat, warm in a 350°F oven for 15 minutes until heated through, or microwave individual portions in 30 second intervals. For the best texture, reheat uncovered in the oven to preserve the cheesy, slightly crispy edges, and ensure the internal temperature reaches 165°F before serving. Can be frozen for up to 2 months.

Holly’s Tips for The Best Sheet Pan Lasagna:

• Break Up The Lasagna Noodles: Breaking the noodles into 2-inch pieces helps them cook quickly and absorb the sauce evenly.
• Al Dente Cooking: Slightly undercook the noodles. They will finish cooking in the oven, preventing them from becoming mushy.
• Use A Variety Of Cheeses: Combining ricotta, mozzarella, and Parmesan delivers creamy, gooey layers with golden, crispy edges.
• Don’t Overcrowd the Sheet Pan: Spreading the noodles, meat sauce, and cheese evenly ensures even baking and prevents soggy spots.
• Add Sauce Generously: The noodles soak up the marinara, so don’t skimp—this keeps the lasagna moist and flavorful.
• Let It Cool Before Serving: Allowing the sheet pan lasagna to rest for at least 5 minutes after baking helps the layers set and makes slicing easier.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Easy Skillet Lasagna and Bowtie Skillet Lasagna next.

Wanting something different? White Chicken and Spinach Lasagna and Mexican Lasagna are both unique takes on the classic.

Can’t get enough of lasagna? Make these highly-rated recipes: Slow Cooker Lasagna Soup, Cream Cheese Lasagna, and Cheesy Lasagna Roll Ups.

Have you made this Sheet Pan Lasagna recipe? ❤️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SheetPanLasagna #LifeInTheLofthouse

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Sheet Pan Lasagna

Enjoy all the flavors of classic lasagna with easy Sheet Pan Lasagna! This cheesy and hearty, one-pan meal is perfect for busy weeknights.

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

• 16 ounces lasagna noodles
• 2 cups baby spinach leaves
• 2 cups ricotta cheese
• salt and pepper to taste
• ½ Tablespoon extra-virgin olive oil
• 1 pound ground beef
• 1 small yellow onion diced
• 1 Tablespoon minced garlic
• 4 cups marinara/spaghetti sauce
• 1 Tablespoon Italian seasonings
• 2 cups shredded mozzarella cheese
• ¾ cup grated Parmesan cheese

Instructions

• Break the 16 ounces of lasagna noodles into roughly 2-inch pieces. Cook them according to the package directions until al dente, then drain and set aside.
• Meanwhile, heat the oven to 350°F and coat a 12×17-inch sheet pan with nonstick cooking spray.
• Place the spinach in a medium skillet and sauté over medium heat. After about 2 to 3 minutes, it will wilt and reduce in volume. Remove from heat.
• In a medium mixing bowl, combine the ricotta cheese with the cooked spinach. Season with salt and pepper as desired, then set aside.
• Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, cooking until beef is fully browned. Stir in the garlic. Cook for another minute. Drain any excess fat, then add the marinara sauce. Season the sauce with Italian seasoning, along with salt and pepper, to taste.
• Add the cooked noodles to the meat sauce and gently mix until evenly coated.

To Assemble

• Transfer the meat and noodle mixture to the prepared sheet pan and spread it into an even layer.
• Spoon dollops of the ricotta mixture evenly over the top.
• Finish by sprinkling the mozzarella and the Parmesan cheeses evenly over the top.
• Bake uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly browned.
• Let the lasagna rest for a few minutes before serving. Enjoy!

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Spring is in the air! We’re all familiar with spring cleaning our homes and wardrobes, but it’s also the perfect season to refresh your meal rotation. As the weather warms up and seasonal produce starts to appear, I can’t help but feel inspired to make something fresh and exciting to invite the new season. That’s why I put together this 20+ Delicious Spring Recipes to help you celebrate the season on your plate.

20+ DELICIOUS SPRING RECIPES

This spring recipe roundup was designed with parties, baby showers, bridal showers, and other special occasions in mind, so you can find all your seasonal favorites in one place. From light finger foods and meals to the most delicious fruit desserts, this collection has it all. Be sure to save this post so you can revisit it year after year for fresh spring inspiration!

BREAKFAST AND BRUNCH

First, what better way to kick off this spring recipe lineup than with fruity beverages that can be made in minutes? My Strawberry Orange Julius is a refreshing drink, great for brunch gatherings or anytime of the day. If you’re planning a spring brunch party, don’t miss my Berry Croissant Bake. This berry breakfast bake looks stunning on every spring brunch table.

FRESH FINGER FOODS + LUNCHES

Next, we get into finger foods, fresh salads, and wraps. If you’re looking for bite-sized appetizers, serve my Mini Tomato and Mozzarella Tarts. If you want a burst of freshness, my Shrimp Taco Bites are just as satisfying. For lunch, nothing beats Club Sandwiches and Turkey Ranch Club Wraps. These are also excellent choices for potlucks and parties because they’re simple and customizable.

LIGHT SPRING DINNERS

Next, let’s transition into some delicious spring dinner staples, like my Creamy Pasta Primavera and Chicken Caprese Garlic Bread, inspired by the best spring flavors of Italy. Craving seafood? My Shrimp Tortellini Alfredo is another popular pasta in the spring. My Crispy Lemon Garlic Chicken & Veggies is a healthy, family-friendly weeknight meal.

THE BEST FRUIT DESSERTS

What’s for dessert, you ask? Everything from lemon cookies and lemon brownies to strawberry cupcakes, strawberry lemon loaf cake, and so much more. A true fan-favorite that works well for any event has to be Heavenly Lemon Oreo Dessert. It’s a no-bake cake, layered with lemon pudding and Golden Oreos. Another party-ready dessert would be my Strawberry Jello Poke Cake. Looking for a quick bake during the week? My Lemon Pudding Cookies are ready to go in under 20 minutes.

If you’re ready for fresh spring meals, easy dinner ideas, and seasonal desserts, this lineup has something for everyone. Let’s welcome spring with dishes that are as bright and light as the weather outside!

Sonic Copycat Lemon Berry Slush

Strawberry Orange Julius

Berry Croissant Bake

Mini Tomato and Mozzarella Tarts

Shrimp Taco Bites

Club Sandwiches

Turkey Ranch Club Wraps

P.F. Chang’s Chicken Lettuce Wraps

Strawberry Chicken Wraps

Bacon Ranch Pasta Salad

Strawberry Chicken Salad

BLT Pasta Salad

Creamy Pasta Primavera

Chicken Piccata

Shrimp Tortellini Alfredo

Chicken Caprese Garlic Bread

Margherita Flatbread Pizza

Crispy Lemon Garlic Chicken & Veggies

Sticky Lemon Rolls with Lemon Cream Cheese Glaze

Lemon Pudding Cookies

Lemon Sugar Cookies with Lemon Frosting

Strawberry Shortcake Cupcakes

Glazed Lemon Brownies

Lemon Pudding Cake

Strawberry Jello Poke Cake

Lemon Strawberry Loaf Cake

Strawberry Cobbler

Heavenly Lemon Oreo Dessert

Hungry for more? Don’t forget to check out my 20+ Delicious Easter Recipes for April.

Feeling lucky this week? This Menu Plan Monday has everything you need to celebrate St. Patrick’s Day. Enjoy these easy, delicious meals and a special green dessert to complete the celebration. Happy Saint Patrick’s week to all who celebrate! ☘️

Craving something warm, cheesy, and comforting? My Chicken Ranch Pasta Bake is exactly what you need. Packed with tender penne pasta, savory chicken, gooey Parmesan and Mozzarella cheese, and creamy ranch dressing, it’s the ultimate weeknight dinner that comes together in less than 35 minutes. Not only is it quick and easy to make, but it also reheats beautifully.

Would it really be Saint Patrick’s Week without a festive green treat? Celebrate with this family favorite dessert: Shamrock Shakes! This amazing shake is super easy to make, featuring all the classic ingredients of your favorite milkshake: ice cream, milk, mint flavoring, and a touch of green food coloring. So festive and yummy!

From my kitchen to yours! -Holly xo

Do you enjoy my recipes? I would be thrilled if you wrote a review on a recipe you love—it helps me (and other foodies) so much. Thank you! ☺️

MONDAY

Chicken Ranch Pasta Bake

TUESDAY

Oven Baked Stew

Happy St. Patrick’s Day! ☘️

WEDNESDAY

Italian Sub Salad

THURSDAY

Korean Beef and Rice Bowls

FRIDAY

Pizza-Stuffed Pasta Shells

SATURDAY

Leftovers

SUNDAY

Biscuits and Gravy Casserole

DESSERT

Shamrock Shake (Copycat) 🍀

This week’s Menu Plan Monday is packed with a variety of delicious dishes, from stuffed meatballs and taco soup, to creamy pasta and a decadent chocolate cake that’s sure to satisfy every craving.

Creamy Pasta Primavera is a timeless Italian favorite, brimming with fresh vegetables, tender linguine, and a rich parmesan-basil cream sauce. Light yet satisfying, this dish captures the bright flavors of spring and makes a perfect side for a hearty main course, or a light dinner when you’re craving classic Italian comfort without the calories.

Planning a St. Patrick’s Day dinner? This top-rated Shepherd’s Pie (Cottage Pie) is the ultimate comfort dish. Traditional shepherd’s pie in Ireland is made with lamb, but this version is prepared with beef instead, cooked with a hearty mix of peas, carrots, onions, and savory seasonings. The leftovers are even better the next day!

With Saint Patrick’s Day just around the corner, this Thin Mint Chocolate Poke Cake is a must-try dessert. Filled with chocolate pudding, crushed thin mint cookies, and topped with peppermint whipped topping, this cake is a dream come true for chocolate and mint lovers.

From my kitchen to yours! -Holly xo

Do you enjoy my recipes? I would be thrilled if you wrote a review on a recipe you love—it helps me (and other foodies) so much. Thank you! ☺️

MONDAY

Chicken Parmesan Stuffed Meatballs

TUESDAY

Crock Pot Taco Soup

WEDNESDAY

Creamy Pasta Primavera

THURSDAY

Easy Beef Stroganoff

FRIDAY

Italian Cheese Steak French Bread Pizza

SATURDAY

Leftovers

SUNDAY

Shepherd’s Pie (Cottage Pie)

(The perfect dish to make for St. Patrick’s Day coming up 💚)

DESSERT

Thin Mint Chocolate Poke Cake ☘️

Some recipes have a way of taking you back in time, and this dessert is one of them. This Pistachio Oreo Ice Cream Dessert is a special recipe my husband, Kale, made for me when we were dating. But I have to give credit to his amazing sister Christine (Hi, Christine!) for the original recipe; it remains one of our favorites to this day. You can make this treat anytime of the year, but we especially enjoy making it during the warmer months. You can let it freeze overnight or make it early and enjoy it later after some fun in the sun!

PISTACHIO OREO ICE CREAM DESSERT

This easy no-bake treat offers a flavorful balance of creamy, nutty, and chocolate. The homemade crust is constructed from double-stuffed Oreos, topped with sweet, nutty pistachio pudding that melts into rich vanilla ice cream and airy Cool Whip. Extra Oreo chunks on top add a satisfying chocolatey crunch, making each bite a multi-layered delight. This no-bake treat is so unique, refreshing, and pure warm-weather bliss. Sprinkle extra chopped pistachios or drizzle chocolate syrup for added flavor and presentation.

Find my expert tips on how to make homemade pistachio Oreo ice cream dessert below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Easy Pistachio Oreo Ice Cream Dessert:

• Easy Dessert Recipe: No complicated baking or fancy tools are needed for this step-by-step, simple recipe. Just mix, layer, and freeze!
• No-Bake Treat: This no-bake recipe saves time and is ideal for warmer months. The layers set beautifully in the freezer, giving you a creamy and cool, sliceable dessert.
• Light, Refreshing & Sweet: This homemade dessert is ideal for spring picnics, summer barbecues, or anytime you crave a cool, decadent treat.
• Perfect for Pistachio Lovers: If you’re someone who loves pistachio gelato or the creamy, nutty flavor in general, this dessert recipe is a must-try.

Ingredients

• 1.5-quart vanilla ice cream
• 1 package (15.35 ounces) Double-Stuffed Oreo cookies
• ½ cup salted butter, melted
• 8 ounces Cool Whip, thawed
• 2 packages (3.4 ounces, each) instant pistachio pudding mix

Instructions

Set the ice cream out on the counter to soften while preparing the Oreo crust.

Take a large zip-lock bag and place all the Oreo cookies inside. Seal the bag shut and place it on the counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them still to be chunky and small, but not fine crumbs.

Set aside 1/3 of the cookie crumbs for the topping.

Pour remaining cookie crumbs into a 9×13-inch baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the bottom of the pan to form a crust.

In a large mixing bowl, add the softened vanilla ice cream and the thawed Cool Whip. Whisk or stir until combined.

Add the instant pistachio pudding mix to the ice cream mixture. Whisk until well combined.

Spread evenly all over the Oreo cookie crust. Sprinkle the reserved Oreo crumbs evenly over the top, pressing down lightly. Cover and freeze for at least 6 hours or overnight.

Remove from the freezer 20 minutes before cutting into squares. Serve and enjoy!

Servings

Serves: 12.

Storage 

Store leftover pistachio Oreo ice cream dessert in an airtight container and keep it in the freezer. It will stay fresh for up to 1 week. For the best texture, remove the dessert about 15 minutes before serving to allow it to soften slightly for easier slicing.

Holly’s Tips for The Best Pistachio Oreo Ice Cream Dessert:

• Soften The Ice Cream First: Let the ice cream sit at room temperature for 15 to 20 minutes before mixing. This makes it easier to combine the Cool Whip and pudding mix.
• Crush Oreos Into Chunks: Keep some chunks in the cookie crumbs for texture. Avoid crushing into fine powder; you want a crunchy, satisfying topping and crust.
• Press The Crust Firmly: When combining cookie crumbs and melted butter, press firmly into the pan. This ensures the base holds together when serving.
• Let Dessert Chill: Freeze for at least 6 hours or overnight to let flavors meld and ensure clean cutting.
• Serve Fresh: Remove from the freezer 15 minutes before serving to make cutting easier and enhance creaminess.
• Personalize It: This recipe can be scaled down for smaller pans or even individual cups, making it perfect for personal servings, dessert jars, parties, and potlucks.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my highly-rated Heavenly Oreo Dessert!

Wanting something less sweet? My Heavenly Lemon Oreo Dessert is fresh and tangy.

In the mood for something different? Give my Mexican “Fried” Ice Cream Dessert a try.

Looking for more no-bake desserts? Make my Oreo Dip, Oreo Ice Cream Cake, No-Bake Chocolate Cheesecake, Monster Cookie Dough Cheesecake, and Butterfinger Pie.

Have you made this Pistachio Oreo Ice Cream Dessert recipe? 💚

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PistachioOreoIceCreamDessert #LifeInTheLofthouse

Print

Pistachio Oreo Ice Cream Dessert

Whip up a no-bake Pistachio Oreo Ice Cream Dessert with this step-by-step recipe. A creamy and refreshing treat for anytime of year!

Prep Time 6 hours hours 20 minutes minutes

Servings 12

Ingredients

• 1.5 quart vanilla ice cream
• 1 package (15.35 ounces) Double-Stuffed Oreo cookies
• 1/2 cup salted butter melted
• 8 ounces Cool Whip thawed
• 2 packages (3.4 ounces, each) instant pistachio pudding mix

Toppings (optional)

• hot fudge
• whipped cream

Instructions

• Set the ice cream out on the counter to soften while preparing the Oreo crust.
• Take a large zip-lock bag and place all the Oreo cookies inside. Seal the bag shut and place it on the counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them still to be chunky and small, but not fine crumbs.
• Set aside 1/3 of the cookie crumbs for the topping.
• Pour remaining cookie crumbs into a 9×13-inch baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the bottom of the pan to form a crust.
• In a large mixing bowl, add the softened vanilla ice cream and thawed Cool Whip. Whisk or stir together until combined.
• Add the instant pistachio pudding mix to the ice cream mixture. Whisk until well combined.
• Spread evenly all over the Oreo cookie crust. Sprinkle the reserved Oreo crumbs evenly over the top, pressing down lightly. Cover and freeze for at least 6 hours or overnight.
• Remove from the freezer 20 minutes before cutting into squares. Top with hot fudge and whipped cream, if desired. Serve and enjoy!

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