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Layers of yellow squash, zucchini, eggplant, potato, and bell pepper on a bed of flavorful tomato and béchamel sauce... for a comforting veggie dinner

Remy's Ratatouille for meatless Monday!!

Bringing Ratatouille's ratatouille to your dinner table for meatless Monday! With colorful layers of fresh veggies, and garlicky tomato sauce.. this veggie casserole is perfect to kick-start week with a comforting vegetarian dish without a lots of calories. 

Today, I added a hearty serving of red potatoes and layer of béchamel to traditional ratatouille to make it a hearty winter dinner. Serve it over pasta, or steamed rice and enjoy meatless Monday. Or serve as-is with side of chicken and a bread to scoop amazing slow cooked tomato and cream sauce.

If you to loved Ratatouille Movie, you will love making this casserole at home! If you have not, I highly recommend watching it! I promise Ratatouille will make you fall-in-love with joy of cooking!

So, let's get started and make Remy's Ratatouille!!

Super easy and comforting veggie and marinara sauce casserole called Ratatouille

It has been raining continuously whole week and is even raining today. This put me under weather and my whole week's rendezvous with you got so messed up. :( Feeling better now.. and so so excited to share this recipe. Some recipes are so close to my heart that I don't want to post those in hurry. Like, oh here is a recipe, please enjoy! I just can't imagine doing that. So, I felt, missing one is better than a half-hearten attempt... I hope you with me?

For example, this veggie casserole is my sweet heart. I mean, look at the pictures, isn't it so pretty? 

Believe me, it is equally delicious too! Or should I say, delicious, humble and easy! Layer of spiced tomato sauce, creamy béchamel, and layers of veggies - yellow squash, zucchini, eggplant, potato, bell pepper. Does this sound complex dish? No, right? Actually, traditional ratatouille recipe does not even have béchamel and no potatoes. These two are my touches to make this, peasant dish, extra special. 

ratatouille recipe from Pixar movie Ratatouille

Gluten Free and Vegan Ratatouille? I'm sure you have guessed by now, but before I dig deeper into ratatouille, one thing is very clear - If you want gluten free and dairy free ratatouille, just skip béchamel. That's it. Easy, right? 

If you have no issues with dairy or gluten, then I highly recommend this layer. Also, if you are in hurry, you can use cheese instead too. To me, layer of cream or cheese makes this homey casserole.. even more comforting.  

For more substantial serving, I often serve it over pasta or some steamed rice/quinoa (gluten free).

Ratatouille Movie and Ratatouille Recipe:

I can't sum-up in words how much I love Ratatouille movie. Since we saw it first time (10 years ago). Even today any time it airs on TV, I will watch it. Actually, not just for love of movie but for passion for food which I'm all about... and so was little Remy in movie all about. 

Since I watched and fell in love with movie.. I have made ratatouille dish so many times at home. Growing up, I wasn't a zucchini or squash fan. And I seldom liked eggplant. But my mom made zucchini and potato stew with lots of chunky tomatoes that I always ate with rice. When I first made Ratatouille's ratatouille.. I could connect with flavor of my childhood zucchini and tomato stew. Amazingly, in the movie, that's how Anton Ego, the food critic, feels after taking first bite of Remy's ratatouille. This makes my connecting with dish even stronger!

Honestly, the theme of movie "anyone can cook" always resonates with me. So true for me because I never thought I will cook and share my homemade food with the world.

Pixar has done great job in making of this animated classic. Can you believe it made $620 million dollar worldwide?!

Picture from Pixar movie Ratatouille

Photo Credit: Disney / Pixar via

How to Make Ratatouille?

When I cook ratatouille for dinner at home.. I don't go that fancy.  But today I wanted to share with you ratatouille recipe from the movie... exactly like Remy made for Ego.

Slicing all the veggies evenly is key to make a good looking ratatouille. This also ensures everything cooks evenly. So, I prefer to use my trusty mandoline slicer to slice the veggies evenly. It saves time too!!  You can buy a mandoline slicer from any good Kitchen Appliance Store or purchase it online.(affiliate link)

First, I layer tomato sauce with minced garlic, thyme, oil, and seasonings. Sauce gets lots of flavor from slow cooking in oven with veggies.. So there is no need to cook it with garlic separately.

Then, I layer the béchamel layer. Final layer is veggies. Once I find a rhythm with color of veggies, the ratatouille's ratatouille start appearing on the casserole.

How to make Ratatouille recipe like Remy from the movie

I do follow two things to ensure the veggies stay beautiful after cooking:   

1) Layer both sauces at the bottom and nothing on top of veggies but some oil and seasoning. 
2) Bake ratatouille casserole covered with parchment. So veggies cook but not get charred. In other words, don't loose the color.

In short, layer sauce, layer veggies, cover, and bake! Serve ratatouille jumped right out of the movie. :) 

Ratatouille casserole plated on a plate

PS: By all means you can go easy on presentation and arrange above three layers as you like. As long as veggies are sliced evenly and potatoes (if using) are par-cooked, ratatouille will come out perfectly.

Ratatouille Recipe Like Remy Made for Ego in Ratatouille movie

How about serving ratatouille casserole for a movie-theme dinner? Or for Oscar watching party?

Even though ratatouille movie is 10 years old... food never gets old. Get inspired and try something new for dinner!!

Enjoy! -Savita

If you love Ratatouille? I highly recommend trying:
1) Eggplant Rollatini: It is low-carb with grilled stuffed eggplant rolls baked on bed of tomato-garlic sauce. Very flavorful and lite weekday dinner.
2) Ratatouille Stew : In this, I captured all flavors of this traditional Ratatouille Recipe in form of a stew, to give you a simple Ratatouille recipe without assembly time. It is ready in half time, is also vegan, and gluten free. 

Pairing Ideas:

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Total Time Prep Time Cook Time Difficulty Easy Yields 6 Servings Serves 6
Smart Swap Replace potato with sweet potatoes for a delicious twist!



  • 1. Preheat oven at 375 degree Fahrenheit. Bring 2 cups of water to rolling boil. Season with salt. Slice red potatoes. Drop in water and boil for 3-4 minutes or until par cooked. Drain on a paper towel and set aside. While potatoes cook and cool down, slice rest of veggies - squash, bell pepper and eggplant.
  • 2. To make Béchamel - Microwave 1 cup of milk in microwave safe container. Set aside. Heat 1 tbsp butter in sauce pan. Add 1 tbsp flour and cook until raw flavor of flour goes away. 1-2 minutes. Don't let flour turn brown. Add warm milk 1/4 cup at time and stir well to avoid lumps. Add all of milk and continue coking until sauce thickens and coat back of a spoon. Season with salt, nutmeg, and black pepper. Set aside.
  • 3. Spray baking dish with cooking spray. Spread layer of tomato sauce, minced garlic, thyme, red chili flakes, salt and olive oil. Mix well while still leaving well spread. Drizzle béchamel sauce on the top, swirl into the tomato sauce.
    Additional Notes
    I spread 1 cup tomato sauce at the bottom. You can use more or less as per liking.
  • 4. Layer sliced veggies on top. I like to make a spiral stack of vegetable slices for presentation just like ratatouille. Drizzle with olive oil. Sprinkle salt, thyme, and black pepper on top.
    Additional Notes
    For quick layering, pick slices of each veggie, make a small stack in hand, and then stack into the casserole. This saves time instead of arranging one slice at a time.
  • 5. Cover with parchment paper. Bake for 55-60 minutes or until all veggies are tender. You will see tomato sauce bubbling on the sides.
  • 6. Let it cool for 5 minutes. Serve with side of crusty bread to scoop the sauce. Enjoy!

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78 comment(s)

  1. Planning on making this for my daughter’s heritage project. Can this be made in the crock pot or instapot? If so what cook time would you recommend?

    Hi JoLee, I have not tried this recipe in Instant or Crock Pot. My estimated idea will be, 5 minutes in Instant Pot and 2 hours on low in Crock Pot.
  2. Hey would really love to make it but in australia our veggies arn’t the same size how do i get the perfect circles :)

    Hi Danielle, one way is to cut them with cookie cutter in same size. That being said, ratatouille’s colors are all about color of veggies. So I’m not sure how vibrant these will be if skin is gone in cutting.. So I suggest either spend some timein produce section and find close same size or cut in half moons. Use round side up. I hope it helps.
  3. Love it. Was easy to make and didnt take alot of $$ .

    Patricia, I’m glad you enjoyed. Thanks for sharing your experience with us.
  4. Hi, it look so delicious and just like the movie. Definitely want to try it. But 1 question, can I make it in an OTG?

    OTG should be fine. I have never used OTG for this recipe. Please adjust recipe timing accordingly.
  5. I don't have oven. Can i make thos with microwave or pan?

    I don’t think pan will work here. I have not used microwave for this but I think it can work. I suggest using microwave safe shallow dish. Microwave cooks way faster than ovens. So keep an eye andcheck every 2 minutes. I hope it helps.
  6. I just wanted to let you know that I made this for Thanksgiving this year - I doubled the recipe after your guidance in a response to my previous question. I used yellow squash, red bell pepper, zucchini, onion and purple potato, then added some mini orange tomato halves for a bit more. (Kids wouldnt like eggplant and I used onion for white color and flavor.) It looked absolutely stunning and was a huge hit. (I wish I could send you a picture!) Thank you!

    Hi Marg, I'm glad your family enjoyed this recipe. I can totally picture ratatouille with vivid description of colorful ingredients you added. Really loving the idea of onion and purple potatoes. If you have picture, please tag us on social media. Also, high five for 5 star ratings. I so appreciate you sharing your experience with us. Happy Thanksgiving!
  7. What size round dish does this fit into? I'm trying to size up and can't quite calculate how much veggies I need.

    Hi Marg, I use pie dish from size 9 inch to 11. With size 9-10, I usually have some slices leftover. So I squeeze those tight in. 11 inch usually fits everything perfect. Amount of veggies is as per specified in Ingredients list. I hope it helps.
  8. Can I use foil instead of parchement paper to cover it?

    Hi Ashley, you can use aluminum foil. I would make sure to cover little loose so that steam can escape. I hope it helps.
  9. Like its a quick recipe. It turned out very well. Id reduce the liquid some if I made this recipe again. Thanks for sharing!

    John, I'm are glad you enjoyed. I'm happy to share.
  10. First time! NEW cook! It came out great. Very tasty. My only concern was that the eggplant and peppers aren't the same size as the squash, zucchini or potatoes. How do you make the presentation like the photo and movie? I also skipped the béchamel as wife is lactose intolerant. I might try using soy milk next go around.

    Hi Steve, I'm happy to hear you liked ratatouille. When I'm making this recipe, I make sure to buy eggplant and potatoes of similar size as squash. I usually find one cylindrical that has relative thickness. For bell pepper, I buy a large red bell and tuck only 1/4 of slice per stack. You can also use a few red sweet peppers. I hope it helps when next time you try this dish. Soy milk sounds good idea to keep it lactose free. Thanks for sharing your experience with us.
  11. I would like to try it but my husband don't like squash or zucchini. Is there anything that I can replace them with that he might like?

    Hi Diana, Squash and eggplant make ratatouille a ratatouille. That being said, this recipe is flexible. If not squash, I would use sweet potatoes, rainbow carrots, firm roma tomatoes etc. Root vegetables are better par-cooked so these don't end-up raw. I hope it helps.
  12. I thought it was great! Very pretty presentation. I am a pansy when it comes to Chili flakes so I halved the amount. Made it as written except I didn’t have yellow squash so I substituted white sweet potato that I parboiled. I am thankful that you instructed to season all the components individually.

    Alexandra, I'm glad you liked it. I'm thinking to use sweet potatoes in my next ratatouille casserole as well. That sweetness will be great with this dish. Seasoning every component works best to get balanced and well seasoned dish without overdoing it. Thanks for sharing your experience with us.
  13. How many calories would you say per serving? It was delicious!! I kept going back for more. My daughter dug out the potatoes and my son ate the veggies but the sauce was a boy on the spicy side for him.
  14. love it
  15. I want to try this soon. Can this be made a head of time and frozen in the casserole dish then put in the oven a few days later?

    Hi Beverly, ratatouille should be fine when frozen after cooking. I recommend letting it come to room temp without cover or covered with paper towel so as to avoid condensation dripping back on layers of veggies. I hope it helps. Let me know if you have any other questions. Happy Cooking!
  16. I'm planning on making this recipe later this week... I'm wondering if I sub the potatoes for sweet potato, would you still boil them?

    Hi Courtney, I have not tried using sweet potatoes but I'm loving this idea! I still think Sweet Potatoes should be fine as-is. I would just make sure to slice thin. I hope it helps.
  17. Do you leave the skins on all the vegetables?

    Hi Jocelyn, yes, all vegetables are skin-on. This helps get good color on Ratatouille.
  18. I've made this a number of times myself, and had pretty good success. I think using homemade tomato sauce really sets it off! One question - how do you slice your red pepper to make it fit nicely with everything else? I use a mandolin for everything else, same as you, however I've avoided using red pepper thus far since I can't make it in nice little disks like everything else. Thank you for your take on this dish!

    Hi Chris, red peppers won't fit perfectly like other ingredients sliced with mandolin. What I did is, bought a large size red bell pepper with large quadrants. I then removed seeds, thin sliced it and tuck 1-2 pieces of 1/4 pepper every few layers. It you look closely in pictures, bell peppers are are showing here and there. I hope it helps. Also, I'm glad you like my take on dish. Thanks for stopping by.
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