Lasagna is one of those dishes that always makes me think of comfort, warmth, and family dinners. There is something magical about a bubbling tray of pasta layered with rich meat sauce, creamy béchamel, and golden cheese. It is one of those meals that looks impressive, tastes incredible, and is surprisingly easy to make when you break it down.
Today, I am sharing my version of the Chef Boyardee Lasagna Recipe, but we are dialing it up with a rich ragu, plenty of cheese, and a classic Chef Boyardee Lasagna Sauce that ties it all together. This recipe has become a favorite in my kitchen – it is hearty, flavorful, and always gets rave reviews from the family.
The key to the best-tasting lasagna is simple: you need a deeply flavored Chef Boyardee Sauce and a creamy, cheesy topping. Once you have that down, the rest falls into place beautifully. Let us walk through how I bring this lasagna to life, step-by-step.
What Does Chef Boyardee Lasagna Taste Like?
This lasagna is comfortable food at its finest. The meat slowly-simmered with garlic, onion, carrots, mushrooms, and herbs – delivers deep, savory flavor with just the right touch of sweetness and acidity from the tomatoes and a little brown sugar.
The béchamel sauce is creamy and cheesy with a velvety texture that balances the meatiness of the ragu. I use a mix of cheddar and mozzarella for that stretchy, gooey finish on top, and let me tell you – it’s worth every calorie.
And the lasagna sheets? They soften just enough in the oven to soak up the sauces while still holding their shape, so each slice comes out neat and layered. It’s rich, satisfying, and exactly what you’d want from a hearty homemade Chef Boyardee lasagna recipe.
Ingredients Required for Chef Boyardee Lasagna Recipe
Here’s the list of Ingredients you’ll need to make this Chef Boyardee Lasagna
- Olive oil – 1 tbsp
- Onion – 1, diced
- Garlic – 2 cloves, minced
- Carrot – 1, diced
- Mushrooms – 3, diced
- Ground beef (12–20% fat) – 1 lb (450g)
- Tomato purée – 3 tbsp
- Dried oregano – 1 tsp
- Dried thyme – ½ tsp
- Worcestershire sauce – 1 tbsp
- Beef stock cube – 1, crumbled
- Chopped tomatoes – 2 cans (14 oz / 400g each)
- Brown sugar – ½ tbsp
- Salt & pepper – ½ tsp each
- Butter – 4 tbsp
- All-purpose flour – 4 tbsp
- Whole milk – 3 cups (720 ml)
- Grated cheddar cheese – 1 cup (100g)
- Lasagna sheets (no-boil) – 12
- Mixed mozzarella & cheddar cheese – 1¾ cups (175g)
- Fresh parsley – 1 tbsp, chopped
Kitchen Utensil You’ll Need for Chef Boyardee Lasagna Recipe
- Frying pan
- Saucepan
- Whisk
- Spoon
- Knife & chopping board
- Measuring tools
- Ovenproof dish
- Cheese grater
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serves: 8
How to Make Chef Boyardee Lasagna
Simply follow the steps given below to make your Chef Boyardee Lasagna at home
1. Start the Ragu
In a large frying pan, heat 1 tablespoon of olive oil over medium-high heat. Once shimmering, add the finely diced onion and cook for about 5 minutes, stirring often, until softened.
Toss in the minced garlic and cook for another minute until fragrant. Then add the diced carrot and mushrooms. My family is not big on mushrooms, so I dice them small – sneaky but effective! Cook for 2–3 minutes.
2. Brown the Beef
Add the ground beef to the pan. Use a spoon to break up any large chunks and brown it thoroughly – this takes around 5–6 minutes. Do not use low-fat beef; you want that 12–20% fat for flavor and richness.
3. Build the Sauce
Stir in the tomato puree, oregano, thyme, Worcestershire sauce, and crumbled stock cube. Add canned tomatoes, brown sugar, salt, and pepper in the canned tomatoes. Give everything a good stir. Bring to a boil, then lower the heat and let it simmer gently for 15–20 minutes, stirring occasionally. This is where the magic happens as all those flavors deepen and meld.
4. Make the Béchamel
In a medium saucepan, melt the butter over medium heat. Once it starts to bubble, whisk in the flour. Cook for 1 minute to eliminate the raw flour taste. Gradually add the milk, whisking constantly. It might look lumpy at first – do not panic! Just keep whisking and it will smooth out beautifully. Once the sauce thickens, stir in the cheddar, mozzarella, salt, pepper, and a pinch of nutmeg if you like. Turn off the heat.
5. Assemble the Lasagna
Preheat the oven to 200°C (400°F). In a large baking dish, spread a thin layer of meat sauce to stop the pasta from sticking. Add 4 sheets of lasagna pasta. You might need to break them to fit your pan – just do not overlap too much. Spread over a third of the white sauce, followed by a third of the meat sauce. Repeat this layering process twice as much: pasta, white sauce, meat sauce. Top with the remaining cheese – mozzarella and cheddar – for that golden crust.
6. Bake and Finish
Bake uncovered for 25–30 minutes until the cheese is bubbling and golden brown. You will know it is ready when the edges are just starting to crisp, and the aroma fills your kitchen.
Let it sit for 5–10 minutes before slicing. Sprinkle with chopped parsley just before serving.
Some Tasty Ways To Customize and Serve This Chef Boyardee Lasagna
1. Garlic Bread
Serve warm and slightly crispy – perfect for scooping up the rich sauces.
2. Cucumber Yogurt Salad
A cool, creamy side that balances the lasagna’s richness with a refreshing tang.
3. Roasted Broccoli
Lightly charred broccoli adds texture and earthy flavor alongside the cheesy lasagna.
4. Mixed Leaf Salad with Lemon Vinaigrette
A simple green salad dressed with citrusy vinaigrette cuts through the richness beautifully.
5. Steamed Green Beans with Toasted Almonds
Crunchy, bright, and nutty this side adds freshness and a hint of texture.
6. Tomato Basil Soup
Serve in a small bowl to start the meal; its acidity pairs well with the creamy béchamel.
7. Buttered Corn on the Cob
The sweetness of corn plays nicely against the savory layers of lasagna.
8. Espresso or Cappuccino
Balances the heaviness of the meal.
9. Stuffed Mushrooms
This creamy yogurt-based drink complements the spice and richness of the lasagna with fruity coolness.
10. Fruit Salad with Mint
A refreshing end to a hearty meal – light, colorful, and naturally sweet.
Some Tips on This Chef Boyardee Lasagna Recipe
- Use full-fat beef – Adds moisture and depth to the ragu.
- Dice veggies finely – Helps precise eaters and blends flavor seamlessly.
- Do not skip the tomato paste – It adds umami richness.
- Let your sauce simmer – Time develops flavor.
- Whisk constantly when making béchamel – Keeps it smooth.
- Do not overlap pasta sheets – They will not cook evenly.
- Layer carefully – It ensures balanced bites in every forkful.
- Use mixed cheese – Mozzarella for melt, cheddar for flavor.
- Let it rest before slicing – Keeps it from falling apart.
- Double the recipe – Freeze half for a quick future meal.
How to Store and Reheat Chef Boyardee Lasagna Recipe Properly?
If you have leftovers, you can store the lasagna in an airtight container in the fridge for up to 4 days. It’s best to let it cool completely before storing to avoid condensation, which can make the layers soggy.
To reheat, microwave individual portions for 2-3 minutes, or place a whole tray in a 350°F (175°C) oven, covered with foil, for 20-25 minutes until piping hot. The oven method helps keep the top layer crispy and delicious.
Chef Boyardee Lasagna Recipe
Make homemade lasagna inspired by the classic Chef Boyardee Lasagna Recipe featuring rich ragu, creamy béchamel, and gooey cheese for the ultimate comfort food.
Ingredients
- Olive oil – 1 tbsp
- Onion – 1, diced
- Garlic – 2 cloves, minced
- Carrot – 1, diced
- Mushrooms – 3, diced
- Ground beef (12–20% fat) – 1 lb (450g)
- Tomato purée – 3 tbsp
- Dried oregano – 1 tsp
- Dried thyme – ½ tsp
- Worcestershire sauce – 1 tbsp
- Beef stock cube – 1, crumbled
- Chopped tomatoes – 2 cans (14 oz / 400g each)
- Brown sugar – ½ tbsp
- Salt & pepper – ½ tsp each
- Butter – 4 tbsp
- All-purpose flour – 4 tbsp
- Whole milk – 3 cups (720 ml)
- Grated cheddar cheese – 1 cup (100g)
- Lasagna sheets (no-boil) – 12
- Mixed mozzarella & cheddar cheese – 1¾ cups (175g)
- Fresh parsley – 1 tbsp, chopped
Instructions
- Start the Ragu: In a large frying pan, heat 1 tablespoon of olive oil over medium-high heat. Once shimmering, add the finely diced onion and cook for about 5 minutes, stirring often, until softened.
Toss in the minced garlic and cook for another minute until fragrant. Then add the diced carrot and mushrooms. My family is not big on mushrooms, so I dice them small – sneaky but effective! Cook for 2–3 minutes. - Brown the Beef: Add the ground beef to the pan. Use a spoon to break up any large chunks and brown it thoroughly – this takes around 5–6 minutes. Do not use low-fat beef; you want that 12–20% fat for flavor and richness.
- Build the Sauce: Stir in the tomato puree, oregano, thyme, Worcestershire sauce, and crumbled stock cube. Add canned tomatoes, brown sugar, salt, and pepper in the canned tomatoes. Give everything a good stir.
Bring to a boil, then lower the heat and let it simmer gently for 15–20 minutes, stirring occasionally. This is where the magic happens as all those flavors deepen and meld. - Make the Béchamel: In a medium saucepan, melt the butter over medium heat. Once it starts to bubble, whisk in the flour. Cook for 1 minute to eliminate the raw flour taste.
Gradually add the milk, whisking constantly. It might look lumpy at first – do not panic! Just keep whisking and it will smooth out beautifully. Once the sauce thickens, stir in the cheddar, mozzarella, salt, pepper, and a pinch of nutmeg if you like. Turn off the heat. - Assemble the Lasagna: Preheat the oven to 200°C (400°F). In a large baking dish, spread a thin layer of meat sauce to stop the pasta from sticking.
Add 4 sheets of lasagna pasta. You might need to break them to fit your pan – just do not overlap too much.
Spread over a third of the white sauce, followed by a third of the meat sauce. Repeat this layering process twice as much: pasta, white sauce, meat sauce.
Top with the remaining cheese – mozzarella and cheddar – for that golden crust. - Bake and Finish: Bake uncovered for 25–30 minutes until the cheese is bubbling and golden brown. You will know it is ready when the edges are just starting to crisp, and the aroma fills your kitchen.
Let it sit for 5–10 minutes before slicing. Sprinkle with chopped parsley just before serving.
Notes
- Use full-fat beef – Adds moisture and depth to the ragu.
- Dice veggies finely – Helps precise eaters and blends flavor seamlessly.
- Do not skip the tomato paste – It adds umami richness.
- Let your sauce simmer – Time develops flavor.
- Whisk constantly when making béchamel – Keeps it smooth.
- Do not overlap pasta sheets – They will not cook evenly.
- Layer carefully – It ensures balanced bites in every forkful.
- Use mixed cheese – Mozzarella for melt, cheddar for flavor.
- Let it rest before slicing – Keeps it from falling apart.
- Double the recipe – Freeze half for a quick future meal.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 220
Common Queries on This Chef Boyardee Lasagna Recipe
Here, we’ve got you covered with some common questions about the Chef Boyardee Lasagna Recipe that people often ask.
1. What are the ingredients in Chef Boyardee lasagna?
Chef Boyardee lasagna typically includes pasta, seasoned tomato sauce, ground beef, and cheese. It’s a canned, pre-made convenience meal with simple, shelf-stable ingredients.
2. What can I add to Chef Boyardee to make it better?
To boost flavor and texture, try adding sautéed fresh vegetables (like mushrooms, onions, or peppers), extra shredded cheese, or fresh herbs such as basil and parsley. You can also layer in some béchamel or ricotta cheese for creaminess.
3. Can you eat Chef Boyardee lasagna out of the can?
While it’s technically safe to eat straight from the can (after opening), it’s best heated thoroughly before eating to improve taste and texture.
4. What to add to lasagna to make it taste better?
Adding a rich homemade ragu, creamy béchamel sauce, plenty of cheese blends (mozzarella, cheddar, Parmesan), and fresh herbs makes lasagna more flavorful. Also, seasoning carefully with salt, pepper, and a hint of nutmeg can elevate the dish.
5. Can I add ricotta cheese?
Definitely – layer it in with the white sauce for extra creaminess.
6. Can I make it vegetarian?
Yes, swap the beef with lentils or a plant-based ground.
7. What cheese blend is best?
Mozzarella, cheddar, and red cheddar give the best melt and flavor.
8. Can I use ground turkey instead of beef?
You can, though you will lose some richness. Add more seasoning to compensate.
9. Can I make this ahead?
Absolutely – assemble it, refrigerate, then bake when ready.
10. Can I skip the béchamel sauce?
Technically yes, but it will not have the same creamy texture or balance.
This homemade version of the Chef Boyardee Lasagna Recipe is rich, cheesy, and full of comfort. It is the kind of dish that brings people together around the table, with everyone asking for seconds. The ragu is deeply flavorful, the béchamel sauce adds that creamy finish, and the cheese topping brings it all home.
I hope you give this recipe a try and enjoy it as much as my family does. If you make it, let me know how it turns out in the comments below – or tag me on social media with your delicious creations. Do not forget to follow us on Pinterest, and Reddit for more comforting, tried-and-true recipes straight from my kitchen!