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Ratatouille

Comforting Ratatouille Casserole with Creamy Béchamel Delight

This Ratatouille Casserole features colorful layers of vegetables and a creamy béchamel, offering a comforting twist perfect for dinner.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 5 minutes
Total Time 1 hour 40 minutes
Servings: 6 slices
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Tomato Sauce Good-quality tomato basil sauce
  • 3 cloves Garlic Minced
  • 1 teaspoon Thyme Fresh or dried
  • 2 tablespoons Extra Virgin Olive Oil
For the Hearty Base
  • 4 medium Red Potatoes Par-cooked
  • 2 cups Béchamel Sauce Use dairy-free milk for vegan
For the Vegetables
  • 2 medium Zucchini Thinly sliced
  • 1 medium Eggplant Thinly sliced
  • 2 medium Yellow Squash Thinly sliced
  • 1 medium Bell Pepper Can be substituted with roasted red peppers

Equipment

  • medium saucepan
  • Baking Dish
  • whisk
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Boil the par-cooked red potatoes for about 3-4 minutes until just tender.
  3. Melt 2 tablespoons of butter and whisk in 2 tablespoons of flour to make a roux, then gradually add in 1 cup of warm milk while whisking until thickened.
  4. Spread a layer of tomato sauce in a baking dish, sprinkle minced garlic and thyme, and drizzle with olive oil.
  5. Drizzle and swirl the béchamel sauce over the tomato mixture.
  6. Arrange thinly sliced zucchini, eggplant, yellow squash, and bell pepper over the béchamel layer.
  7. Cover with parchment paper and bake for 55-60 minutes.
  8. Allow to cool for about 5 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 7gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 15IUVitamin C: 50mgCalcium: 8mgIron: 10mg

Notes

This casserole is adaptable for both gluten-free and vegan diets. Use ricotta cheese as a shortcut for béchamel if short on time.

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