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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. 
3) Ratatouille Stuffed Zucchini Boats: Looking for summer inspired, low-carb Ratatouille? Then allow me to introduce my Ratatouille Stuffed Zucchini Boats! These look so good, are gluten free, come together in no time and loaded with all delicious Ratatouille flavors.

Pairing Ideas:


Total Time Prep Time Cook Time Cuisine French Category Difficulty Easy Yields 9.5" Pie Casserole (Serves: 6) Nutrition 187 calories per serving
Smart Swap Replace potato with sweet potatoes for a delicious twist!


  • 1-2 Cup Tomato Sauce (good quality tomato basil sauce)
  • 2 Garlic (cloves, minced)
  • 3-4 Thyme (sprigs)
  • 2 tbsp Olive Oil
  • 1/2 tsp Chili Flakes
  • 1 Egg Plant Or Brinjal (thin eggplant, thin sliced)
  • 1 Yellow Squash (thin sliced)
  • 1 Zucchini (thin sliced)
  • 1 Red Bell Pepper (thin sliced)
  • 2-3 Potatoes (medium size, thin sliced)
  • Salt and Black Pepper
  • Oil Spray
  • Béchamel Sauce
  • 1 tbsp Unsalted Butter
  • 1 tbsp All-Purpose Flour
  • 1 Cup Milk (2% or whole milk)
  • 1/8 tsp Nutmeg


  • 1. Preheat Oven and Prepare Ratatouille Ingredients 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. Make Béchamel Sauce 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. Layer Sauce 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 Ratatouille Vegetables 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. Bake Ratatouille 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. Serve Let it cool for 5 minutes. Serve with side of crusty bread to scoop the sauce. Enjoy!
Savita's Notes:

*Slicing Veggies
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)

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247 comment(s)

  1. Love this recipe! Thank you so much!!

    Thanks, Kathryn! :)
  2. This is tian Provençal. Ratatouille uses large chunks of veggies stewed in a red sauce where tian uses thin sliced veggies roasted in a sauce. Gorgeous Tian though!
  3. This is an excellent recipe that I’ve made several times now. My kids demands it every time they watching this movie again. :-)
  4. This was beautiful and delicious! However, I saw the white sauce was smooth when I drizzled it on top of tomato sauce but after cooking it looked lumpy. Tasted great.
  5. Can this be frozen and cooked later? Or cooked then frozen to reheat later

    Hi Krista, you can freeze it, thaw and bake later. I would make sure to cover before freezing so that eggplant does no change color. I have not tried freezing cooked Ratatouille yet. Let me know how it goes if you get chance to try.
  6. This came out wonderful. I made it in my dutch oven and used squash, tomatoes, and turnips. Cant wait to try it with other veggies. The sauce is just perfect!

    Thanks Sam. I'm glad you enjoyed Ratatouille. I never tried Turnip in this recipe but does sound good option. Thanks for sharing this idea.
  7. Please more Mediterranean recipes thank you

    Thanks David. I noted your request.
  8. Please more recipes like this ie Mediterian
  9. So good!! Always search for the best recipes. This is one I am going to proudly add to my repertoire.

  10. This was Fantastic! Made it today for my son’s 15th bdy. Ratatouille was his movie at the theatre. Would love to share my pic, but don’t see the option too.

    Aww! That is so sweet. I wish I had option to upload photo. But I'll be glad if you could share it on Social Media and tag @savitachefdehome. That way I can see it. Thank you for sharing your experience with us.
  11. Have you tried it with tomatoes ?

    Since the sauce for Ratatouille is tomato based, I wouldn't use more tomatoes.
  12. Looks great, making this for french class. Nice.

  13. I love how you made it. The presentation is excellent. Thumbs up for that. I made it last night and still to be perfect like this one. No questions for you. I really love it. Looking forward for more such recipes. Thank you.
  14. Is there a way to make the sauce vegan?

    Hi Liz, Béchamel Sauce needs butter and milk which makes Ratatouille have balance of flavor with tomato sauce. You can either skip Béchamel Sauce Or replace it with equal amount of full-fat coconut milk. Taste will be slightly coconut-y but it works. Few of my readers have also tried using vegan butter and almond milk to make Béchamel Sauce. I have to not tried that myself so can't speak for it. I hope it helps.
  15. What size/depth of dish works best for this recipe?

    Hi Casey, I use 9.5-10.5 inch deep pie dish for ratatouille.
  16. How do you slice eggplant to be the same size as the other veggies?

    I used small eggplants. You can also use Chinese or Italian eggplant which are almost the size of large zucchini.
  17. Hey, does the eggplant need any prep before slicing or using in the recipe?

    I use eggplant thin sliced but not peeled. If you prefer, you can peel the skin of eggplant before using. I hope this answers your question.
  18. Hey, could I prepare this head of time, keep in fridge, and them cook a couple of hours later?

    Absolutely! I would cover with plastic wrap so that eggplant does not change color. I hope it helps.
  19. Have you ever added cooked ground pork sprinkled in?

    I have not tried but I think it should work fine to make a meat ratatouille. I would mix ground cooked meat in the tomato sauce and distribute evenly before placing veggies on top. I hope it helps.
  20. I would like to make this for a large family gathering. Can I make this ahead of time and reheat with sternos? I'm concerned about excess water from the veggies during reheat.

    I mostly serve Ratatouille freshly baked. I think a couple of hours make-ahead should be fine. Béchamel does good job of soaking the water released from veggies. I hope it helps.
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