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Chef Boyardee Lasagna Recipe
Ariana Lumi

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Main Dish
Cuisine: American
Calories: 220
Ingredients Method Video Notes

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

Method
 

  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.

Video

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.