You know that rich, comforting flavor that comes with every bite of Chef Boyardee lasagna? Yep, we’re talking about that nostalgic sauce that somehow brings back cozy memories with just one spoonful.
Today, we’re recreating that magic in your very own kitchen-with real, fresh ingredients and a little love stirred in.
This Chef Boyardee-inspired lasagna sauce is warm, herby, slightly sweet, and oh-so-savory. Trust me, once you make it from scratch, you’ll never look at the canned stuff the same way again.
What Does Chef Boyardee Lasagna Sauce Taste Like?
Imagine a smooth, velvety tomato sauce that’s perfectly balanced-sweet from ripe tomatoes, rich from sautéed onions and garlic, and infused with cozy Italian herbs.
There’s a touch of heat if you like it (hello, red pepper flakes!) and a fresh basil twist that makes it feel like it’s straight outta Nonna’s kitchen. It’s the perfect base for lasagna, Cheesecake Factory Cajun Pasta, or even spooned over bread.
Ingredients Required for Chef Boyardee Lasagna Sauce Recipe
Here’s the list of Ingredients you’ll need to make this Chef Boyardee Lasagna Sauce
- 1 medium yellow onion, diced
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic, minced
- 1 sprig of fresh basil
- 1 tsp dried oregano
- 1 can (28 ounces) whole peeled tomatoes
- A pinch of red pepper flakes (optional, but adds a lil’ kick)
- Salt and pepper, to taste
Kitchen Utensil You’ll Need
- Medium saucepan
- Wooden spoon
- Handheld immersion blender (or regular blender)
- Cutting board & knife
- Measuring spoons
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Yield: About 3 cups of sauce (perfect for one lasagna dish)
How to Make Chef Boyardee Lasagna Sauce?
Simply follow the steps given below to make your Chef Boyardee Lasagna Sauce at home
1. Sauté the onion:
Heat olive oil in a medium saucepan over medium heat. Once hot, toss in the diced onion and cook until soft and translucent-about 5 minutes.
2. Add garlic & spice:
Stir in the minced garlic and red pepper flakes (if you like a little heat!). Let it cook for about a minute, just until the garlic becomes fragrant.
3. Time for tomatoes:
Pour in the whole peeled tomatoes with their juices. Use a wooden spoon to crush them down into smaller chunks.
4. Herb it up:
Sprinkle in the dried oregano and drop in the sprig of fresh basil.
5. Simmer & develop flavors:
Let the sauce simmer uncovered for 45 minutes. It’ll thicken, reduce, and develop deep, savory flavor. Don’t rush this part-it’s where the magic happens!
6. Blend it smooth:
Fish out the basil sprig and blend the sauce using a handheld immersion blender. Add a splash of water if needed to get that perfectly smooth, creamy texture. (A regular blender works too-just be careful with hot liquids!)
7. Final taste check:
Season with salt and pepper to taste. Stir, taste, adjust-repeat if needed.
Some Tasty Ways To Customize and Pair This Chef Boyardee Lasagna Sauce
1. Layer it into classic lasagna (duh!)
Okay, obviously this one’s a no-brainer. We’ve made both meat and veggie lasagnas with this sauce and wow-layers of ricotta, pasta sheets, melty cheese, and this sauce? Game changer.
2. Pour it over spaghetti or penne
On those busy weeknights when we don’t have time for a full lasagna, we toss this sauce with spaghetti or penne, sprinkle on some parm, and boom-instant comfort food.
3. Use it as a pizza sauce
One night, we ran out of pizza sauce and used this instead-and honestly, we’ve never looked back. It’s got so much flavor, it makes even homemade pizzas taste gourmet.
4. Dip it with garlic bread
This one’s dangerously addictive. Toast up some buttery garlic bread and use the sauce like a marinara dip. We do this during movie nights and… yeah, it disappears fast.
5. Stuffed shells or manicotti
We’ve spooned this sauce over ricotta-stuffed pasta shells, then baked it until bubbly. So good, especially with a sprinkle of fresh basil on top.
6. In a baked ziti
Oh yes-layer it with pasta, mozzarella, and a dollop of ricotta, then bake it all together. That golden cheesy top with the saucy goodness underneath? Heaven.
7. Over meatballs
We’ve simmered homemade meatballs in this sauce and served them over mashed potatoes or pasta. The sauce soaks into everything, making it crazy flavorful.
8. As a base for shakshuka-style eggs
Hear us out-crack a few eggs into the simmering sauce, cover, and cook until the eggs are just set. Scoop it up with crusty bread. It’s like an Italian twist on shakshuka, and it works.
9. Drizzle over roasted veggies
Sometimes we roast up eggplant, Cheesecake Factory Fried Zucchini, and bell peppers, then spoon this sauce on top. It turns a tray of roasted veg into a hearty, satisfying meal.
10. Make saucy grilled cheese dippers
We make grilled cheese sandwiches, cut them into strips, and dip them into the warm sauce like tomato soup. Kid-approved and adult-approved. Trust us.
Some Tips on This Chef Boyardee Lasagna Sauce Recipe
1. Chop the onion small
I like to dice the onion real tiny so it melts into the sauce. Big chunks are fine too, but smaller ones cook faster and taste smoother!
2. Don’t rush the onions
I always take my time with the onions-cook them slow until they’re soft and sweet. That’s what makes the sauce taste extra yummy.
3. Use fresh garlic if you can
Fresh garlic just makes everything better. I always mince it right before I toss it in-smells sooo good!
4. Crush those tomatoes well
When I pour in the canned tomatoes, I break them up with a wooden spoon right away. It helps them cook faster and mix better with the onions and garlic.
5. Add a pinch of red pepper (only if you want!)
If I want a little kick, I sprinkle just a tiny bit of red pepper flakes. But it’s totally okay to leave it out-especially if the kids are eating!
6. Let it simmer-don’t skip that part!
This is the hardest part for me ’cause it smells so good! But I always let it simmer the full 45 minutes. That’s when the sauce gets thick and tasty.
7. Stir every once in a while
Every now and then, I give it a little stir so nothing sticks to the bottom. Plus, it helps everything cook nice and even.
8. Taste before blending
Right before I blend the sauce, I take a tiny spoonful to see how it’s doing. Sometimes I add just a little salt or pepper if it needs it.
9. Be careful blending-it’s hot!
If I’m using a blender instead of my hand blender, I let the sauce cool just a bit. Hot sauce and a blender can be messy (trust me, I’ve learned the hard way).
10. Make extra and freeze it!
I always double the recipe if I can. This sauce freezes super well, and it’s so nice to pull out a batch on a busy night.
How to Store and Reheat Chef Boyardee Lasagna Sauce Properly?
Let the sauce cool completely, then store it in an airtight container in the fridge for up to 5 days. Want to save some for later? Pop it in the freezer-it’ll keep well for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stove.
Chef Boyardee Lasagna Sauce Recipe
Ingredients
Method
- 1. Sauté the onion:
Heat olive oil in a medium saucepan over medium heat. Once hot, toss in the diced onion and cook until soft and translucent-about 5 minutes.
2. Add garlic & spice:
Stir in the minced garlic and red pepper flakes (if you like a little heat!). Let it cook for about a minute, just until the garlic becomes fragrant.
3. Time for tomatoes:
Pour in the whole peeled tomatoes with their juices. Use a wooden spoon to crush them down into smaller chunks.
4. Herb it up:
Sprinkle in the dried oregano and drop in the sprig of fresh basil.
5. Simmer & develop flavors:
Let the sauce simmer uncovered for 45 minutes. It’ll thicken, reduce, and develop deep, savory flavor. Don’t rush this part-it’s where the magic happens!
6. Blend it smooth:
Fish out the basil sprig and blend the sauce using a handheld immersion blender. Add a splash of water if needed to get that perfectly smooth, creamy texture. (A regular blender works too-just be careful with hot liquids!)
7. Final taste check:
Season with salt and pepper to taste. Stir, taste, adjust-repeat if needed.
Video
Notes
Common Queries on This Chef Boyardee Lasagna Sauce Recipe
Here, we’ve got you covered with some common questions about the Chef Boyardee Lasagna Sauce Recipe that people often ask.
1. What is Chef Boyardee ravioli sauce made of?
From what we’ve experienced and tried to replicate, Chef Boyardee’s ravioli sauce is a smooth, mildly sweet tomato sauce made with pureed tomatoes, garlic, onion, and a blend of Italian herbs like basil and oregano. It has that nostalgic, slightly tangy flavor that just hits right every time.
2. Why is Chef Boyardee sauce so good?
Honestly? It’s the simplicity. The sauce isn’t overloaded with spices or overly acidic-just a cozy, mellow tomato base with soft herbs and garlic. It reminds you of childhood, and when you make it at home with fresh ingredients, it’s even better. That slow simmer really builds flavor in a comforting, familiar way.
3. What are the ingredients in Chef Boyardee spaghetti sauce?
Based on our homemade version and what we’ve tasted in the canned version, it includes tomatoes, garlic, onions, salt, sugar, basil, and oregano. Sometimes there’s a tiny kick of red pepper. The homemade version keeps it clean and real-no preservatives or fillers.
4. Can I use fresh tomatoes instead of canned for this recipe?
You definitely can! We’ve tried it both ways. Just be sure to peel and crush the fresh tomatoes first, and cook them down a bit longer to match the thickness you’d get from canned ones. Ripe Roma or San Marzano tomatoes work beautifully.
5. Do I need to blend the sauce?
We highly recommend it. Blending gives that classic, smooth Chef Boyardee texture. If you like a chunkier sauce, you can skip the blender, but for that nostalgic creamy finish, a quick blend with an immersion or regular blender does the trick.
6. How do I get the sauce to taste just like Chef Boyardee?
The key is in the balance-mild herbs, a hint of sweetness from the tomatoes, and a silky texture. Don’t go heavy on spices. Simmering with a sprig of basil adds that subtle flavor boost without overwhelming the sauce.
7. Is this sauce good for more than just lasagna?
Oh yes-absolutely! We’ve used it as a pizza base, poured it over ravioli, stirred it into spaghetti, and even dipped garlic bread in it. It’s a great all-purpose Italian-style tomato sauce.
8. Can I double this recipe for meal prep?
For sure! We’ve doubled and even tripled this recipe with no issues. Just use a larger pot and stir occasionally so nothing sticks to the bottom. It freezes beautifully too, which makes it perfect for batch cooking.
9. How spicy is this sauce with red pepper flakes?
It’s really mild unless you go heavy-handed. We usually add just a pinch, which gives it a nice warm note without real heat. If you’re cooking for kids or spice-sensitive folks, feel free to skip it entirely.
10. How long does homemade Chef Boyardee-style sauce last?
In our experience, it stays fresh in the fridge for up to 5 days. Just store it in an airtight container. For longer storage, freeze it for up to 3 months. It reheats well on the stove or even in the microwave.
There’s something so satisfying about making your own lasagna sauce from scratch. This Chef Boyardee-style version hits all the right notes-classic, flavorful, and deeply comforting. Whether you’re layering it into a lasagna or spooning it over some fresh pasta, this sauce is gonna become your new go-to.
Now go on, grab that apron and get saucy!
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