Cheesy Baked Ratatouille

Cheesy Baked Ratatouille


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From juicy tomatoes to tender summer squash, this eye-catching ratatouille is filled with layers upon layers of colorful vegetable slices. Rather than using the traditional tomato sauce, we've tied all of these veggies together with creamy alfredo and melted cheese.

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Time needed

20 min preparation + 40-45 min cooking

Serving Size / Yield

4-6 servings


  • 1 C. Alfredo Sauce
  • 1 Small Eggplant, thinly sliced
  • 1 Medium Zucchini, thinly sliced
  • 1 Medium Yellow Squash, thinly sliced
  • 3 Medium Tomatoes, thinly sliced
  • 1 1/2 tsp. Fresh Basil, chopped
  • 1 1/2 tsp. Fresh Thyme, chopped
  • 1/8 tsp. Sea Salt
  • 1/8 tsp. Ground Black Pepper
  • 1 C. Shredded Mozzarella Cheese

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Preheat the oven to 400 degrees. Spread the alfredo sauce evenly over the bottom of a gratin dish. Alternate layering slices of eggplant, zucchini, squash, and tomatoes around the gratin dish, starting from the edge and working towards the center. Season the ratatouille with basil, thyme, salt, and pepper. Cover with foil and bake for 30 minutes. Uncover and sprinkle the ratatouille with shredded mozzarella. Continue baking for 10-15 more minutes, or until cheese is fully melted.

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