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Cheddary Cowboy Lasagna

Posted by Anna Laurin on
Cheddary Cowboy Lasagna

A food of comfort, warm gooey lasagna is best enjoyed in the company of friends and family. Create your own and share with us on Facebook or Instagram by tagging @TheCreameryUtah.

Cheddary Cowboy Lasagna

Start to finish: 1 hour and 5 minutes
Impresses: 10


  • 1 pound ground beef, cooked and drained
  • 1 24-ounce jar spaghetti or marinara sauce
  • 8 ounces cream cheese, room temperature
  • ¼ cup sour cream
  • 1 cup ricotta cheese
  • 1 stick butter
  • 1 16-ounce package lasagna noodles, cooked al dente and drained
  • The Creamery Baby Cheddar Cheese, grated
  • Preheat oven to 350 F

  • Combine cream cheese, sour cream and ricotta cheese until blended

  • Combine meat and spaghetti sauce

  • Place a few thin slices of butter in the bottom of a 9x13-inch baking dish

  • Place ½ of the lasagna noodles on top of the butter

  • Pour ½ of the cheese mixture on top of the noodles and spread well

  • Repeat last three steps and layer remaining noodles, cheese and meat

  • Top with grated The Creamery Baby Cheddar Cheese

  • Bake for 30 minutes

Recipe and image provided by Half & Half magazine.

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  • Anna, The Creamery on

    Hi Chris, with grated cheese as a topping it can be personal preference, however 1 cup of Baby Cheddar would suffice covering the top of the dish.

  • Chris Hansen on

    How much of Creamery Baby Cheddar Cheese to use? I’m sure it isn’t the entire 2.5 lb block…

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