Baked Ratatouille with Havarti Cheese

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Baked Ratatouille with Havarti Cheese is layered with eggplant, zucchini, bell peppers and summer squash.

Baked Ratatouille with Cheese-7

True story, my favorite Disney movie of all time is Ratatouille. I’ve watched it hundreds of times with Madison and it never gets old.  My version of the classic French dish is more like a casserole, similar to this Noodless Zucchini Lasagna, only without the ricotta and meat sauce.

Layers of eggplant, zucchini and squash are baked in a quick tomato sauce with bell peppers and herbs then topped with Havarti cheese. This is a great tasting meatless main dish.

How To Make Baked Ratatouille

I sliced the vegetables thin with my mandolin (please be careful when cutting) which speeds the prep time up, and grilled them on my grill pan to help dry out the vegetables so the end results won’t be watery which worked like a charm! This is especially great in the late summer, if you’re like me and have an over-abundance of veggies in my garden.

Layers of eggplant, zucchini and squash are baked in a quick tomato sauce with bell peppers and herbs then topped with Havarti cheese. This is a great tasting meatless main dish.

Baked Ratatouille with Cheese-8

Baked Ratatouille with Havarti Cheese

Layers of eggplant, zucchini and squash are baked in a quick tomato sauce with bell peppers and herbs then topped with Havarti cheese. This is a great tasting meatless main dish.
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4.55 from 11 votes
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Baked Ratatouille with Havarti Cheese

3
3
3
SP
185 Cals 11 Protein 22 Carbs 7 Fats
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hr 5 mins
Yield: 4 Servings
COURSE: Dinner
CUISINE: American, French
Layers of eggplant, zucchini and squash are baked in a tomato sauce with bell peppers and herbs then topped with Havarti cheese. This is a great tasting meatless main dish.

Ingredients

  • 1 medium eggplant, sliced 1/8th inch thick
  • 1 tsp kosher salt
  • 1 tbsp olive oil
  • 1/2 small onion, diced
  • 3 garlic cloves, crushed
  • 1/8 tsp cracked black pepper
  • 2 cups crushed tomatoes
  • 1/8 tsp red pepper flakes, optional
  • 1 bay leaf
  • 1 teaspoon fresh thyme
  • 4 fresh basil leaves, finely chopped
  • 1 small red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 1 small, 6 ounce zucchini, sliced 1/8th inch thick
  • 1 smalll, 6 ounce yellow squash, sliced 1/8th inch thick
  • 3 oz light Havarti cheese, shredded

Instructions

  • Preheat oven to 375F.
  • In a large non-stick skillet add olive oil and sauté onions and garlic 2-3 minutes.  Add 1 tsp salt, black pepper, tomato sauce, red pepper flakes if using, bay leaf, thyme, basil, red and yellow bell pepper; sauté another 5-8 minutes on medium-low heat.
  • In a large nonstick grill pan, grill the zucchini and eggplant 2 to 3 minutes on each side.
  • Add 1 cup of the sauce to a casserole dish.  Layer the eggplant, squash and the zucchini.  Pour the remaining sauce over the top and top with the cheese. Cover with foil and bake 40 minutes.

Nutrition

Serving: 1slice, Calories: 185kcal, Carbohydrates: 22g, Protein: 11g, Fat: 7g, Saturated Fat: 2.8g, Cholesterol: 11mg, Sodium: 689mg, Fiber: 7g, Sugar: 5g
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3
Points +: 5
Keywords: Baked Ratatouille, Baked Ratatouille Recipe, Baked Ratatouille with Havarti Cheese, easy oven baked ratatouille recipe, Ratatouille, ratatouille recipe baked

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135 comments

  1. Made this again for a gathering and it was a big hit. I also added roasted mushrooms as my eggplant not very big and had trouble finding a good one for some reason right now. At an event it many wanted the recipe. Will do again often. Great vegetarian option.

  2. Great one, like having vegetarian ideas. I have made as is, and also have turned it into a ratatouille lasagna–with a layer of cottage cheese with egg white and some spices, and I do use a lot less cheese to save calories–just 1/2 ounce parm and 1.5 ounce fresh mozzarella. Excellent both ways.

  3. Soooo delish!!! Love it! My favorite❤️

  4. I would suggest that you change the ‘Prep Time’. There is no way this recipes takes only 10 minutes of prep time. It takes more than that just to cut and prepare the vegetables. But in the end it is delicious!!!

  5. How many servings are in this dish?

  6. Can anyone tell me what size casserole dish? I’m making this for a friend who is going through cancer treatment and is trying to eat healthy/vegetarian. I am planning on buying a disposable pan to make things easier for her and her husband. Would an 8 x 8 size work?

  7. Anyone try to adapt this for the instant pot?

  8. I made this dish for my boyfriend and son and they loved it. I added some ground beef to the dish to make it more like a lasagna. I took some leftovers to work so that my co-workers could try, it was a hit. Everyone in the office who tried it wanted the recipe.
    Thanks

  9. This was so delicious and easy to make!!!!!!! I did longer slices and used my outdoor grill. I also subbed portabella for eggplant. The sauce is amazing!

    • Summer, did you grill the portabella the same amount of time you would have grilled the eggplant? That sounds like a perfect substitution!

  10. Love your recipes but this was just sooo tasty! I grilled squash also and had a little grilled flavor going on in final dish! Thanks!

  11. I made this for dinner last night amd invited my daughter and son-in-law. I was very disappointed.
    It was very watery. None of us ate it.

  12. This is a Keto friendly recipe—dietary fibers are subtracted to the carbs (22-7=15) and then divided by the number of portions (4) makes each serving only 3.75 carbs! 😍

    The squash doesn’t need to be grilled? Cant wait to try it! 

  13. Freeze before or after baking. Would be wonderful to freeze for winter when eggplant and squash aren’t readily available.

  14. What about adding ground turkey to this?

  15. I make this all the time, but a little differently. I don’t precook anything but the baby red potato slices which are par-boiled. I also don’t put cheese on it. I stack it on edge in the casserole.

  16. What would be a good way to incorporate some meat into this dish?  I love meatless mains, but my husband prefers having a protein at every meal. Leave all your recipes and can’t wait for your new cookbook! Thanks!  

  17. I made this last night and it was delicious! I was a bit short on the zucchini and had some farm fresh tomatoes to use up, so I added them between the eggplant and zucchini layers. I didn’t quite use all the sauce, but that;s ok. Love the addition of the fresh thyme and havrti to make it less of an Italian dish. I broiled my veggies to get them cooking in a larger batch. I will say it was a bit time consuming, but worth the effort! Thanks for another amazing recipe, Gina!

  18. Hi Gina – I’ve recently learned about your website and LOVE several of your recipes!!!
    I was thinking of adding ricotta to this for the men in my life. Not sure if I would spread it on top of the veggies or put dollops on top. What would you recommend?

  19. How long to bake once frozen? 

  20. It says “grill the zucchini and eggplant” so are you not supposed to grill the yellow squash? 

  21. We loved this! I added 1lb chicken sausage/brats (casings removed and browned). My husband was pleased with this and happy to grill the egg plant and zucchini on the grill. We then “baked” the dish on the grill as well. Turned out fantastic! We had tried WW lasagna w/ egg plant in the past, so my husband and I were skeptical to try this as we were not satisfied previously. However, this was as close to as good as a real noodle lasagna as we have had! Yes, the chicken provides a few more points, but kept us from a piece of real lasagna. I had leftover low fat provolone and swiss in the fridge to use up, and we didn’t notice a difference at all. Thank you Gina for keeping us skinnier, healthier and satisfied!

  22. Do you recommend a specific grill pan?

  23. This was AMAZING! Everyone in my family gobbled it up. I baked the veggie slices with my oven set to convection at 300 for a few minutes instead of the grill pan. Worked great.
    Served this with a fresh baked baguette and had a very happy family. Thanks so much!!

  24. I used Mozzarella cheese because that’s what I had. This was absolutely delicious. It did take a while to make, grilling the veggies on my grill pan, but it was worth it. 

  25. Gina,
    what size casserole dish did you use?
    thanks
    Diane

  26. If you don’t have a mandolin slicer, make a horizontal cut down your veggies and use a spiralizer instead. It’s safer and works just as well as a slicer. Great recipe! I added lean ground beef to my sauce, big hot with the boys in my house.

  27. This looks & sounds delicious, & will make great use of my garden produce. I must say though that the photograph seems to depict a lot more cheese than a mere 3 ounces.

  28. Hi Gina,
    I am a huge fan! Noodles Zuchinni Lasagne is one of my very favorite recipes!  It is so strange that you posted this recipe today, because I was thinking of trying to create a ratatouille casserole, just yesterday! 
    Thanks so much! I will make it this weekend!

  29. I know you have mentioned it in the past, but cannot find it at this moment.  What grill pan do you use/recommend?  

  30. This is the best Ratatouille dish I’ve had. The Havarti cheese puts it over the top.  So looking forward to your new cookbook!

  31. I was seriously reading this recipe while my daughter and I were watching Ratatouille (one of my all time faves too)! I can’t wait for the end of summer/start of fall when my veggie garden is overflowing with all these delicious ingredients! Grab a crusty baguette and I am happy! Thanks for another delicious recipe! 

  32. I would love to try this but just cannot handle the texture of baked squash and zucchini. What would be good substitutes for these 2 major ingredients? Thank you!!

  33. LOVE LOVE LOVE THIS RECIPE!! I’ve made it several times – it just gets better every time. Now that summer is in full swing, it’s the best time to make this!! Think I will make it this weekend!!!

  34. I made this the other night. Absolutely delicious and even better as leftovers. Thanks for such a great recipe!

  35. Made this tonight and it was sooo good!  A great use of our garden veges. Thank you so much for all your wonderful recipes Gina!

  36. I started scrolling through comments but didn’t see anyone who had asked this yet. In the recipe Direction #2 says add sauce, it doesn’t; give an amount, I’m only assuming you’re meaning the crushed tomatoes, but it doesn’t give an amount, later you say use “add 1 cup of the sauce and layer the vegetables, then more sauce. So how much sauce are you using in Step 2? 

  37. Holy cow is this ever good! I saw it in the meal planner and decided to give it a try. I don’t know why–my mother-in-law used to make ratatouille the traditional way, and I thought it tasted like so much vegetable mush. I think the fact that the squash & eggplant are sliced rather than diced makes a big difference. You can actually taste the individual vegetables. I baked the slices in the oven because I’m not a griller. I left them slightly crispy. And the cheese topping makes it seem like more of a vegetable lasagna. I love it!
    I used half the portion size as a side dish tonight but will make a whole meal out of it tomorrow. My husband rarely eats any veggie other than a salad, so this is all mine, mine, mine! Nice one, Gina. 🙂

  38. What’s the best way to reheat this the next day?

  39. Hi Gina,
    I am allergic to egg plant and doesn’t like mushrooms. Can you please suggest what other veggie can I add to this ?
    Thanks

  40. Can I make a day ahead and then bake the next day? I love this recipe! Have made it several times!

  41. I was thinking of making this for a work pot luck. Do you think I could triple the recipe and “bake” it in the crock pot?
    Thanks!

  42. Hi Gina – making this tonight! Did you measure the cheese once shredded? Or do you measure the 3oz first and then grate? Just want to make sure I stay true to the points calculation. Thanks! 

  43. Hello! I plan to make this recipe for 12. Would you recommend just tripling the recipe and make in a larger baking dish or divide up into several baking dishes.

  44. I made this today and I must admit I was a little hesitant because I’ve never had much luck with eggplant but oh my goodness it was delicious!! I did roast the veggies for about 20 minutes while I prepared the sauce and I used light mozzarella and doubled the amount. I will definitely make it again!

  45. This was very good, but time consuming.  One of the appeals was the 3 smart points; however when I plugged it into my smart points calculator (not having the saturated fat info), I get 5 smart points.  

    • The recipe builder will give you different SP value than the nutrition info because it counts veggies differently. 

  46. Should the other 1tsp of salt be added to the veggies before grilling?

  47. I posted a couple of weeks ago about alternatives to using the mandolin and the grill pan since I have neither in my kitchen. Needless to say, I finally got around to making this tonight and it is absolutely AMAZING. I used a sharp knife to thinly slice the vegetables and roasted them for 10-15 minutes and it was so good. The best part of the dish is the tomato sauce and I normally hate tomatoes. It is HEAVENLY. This is my new favorite vegetarian recipe, hands down. Thanks for posting such delicious, healthy and fresh recipes!!

  48. I made this tonight. While doing the prep work, I thought that I wouldn’t do it again.  After eating it with my salad, I am pretty sure that I will. I will try using the oven to dry the veggies though. 

  49. The ingredient list says 2 tsp of salt but I only found in the directions to add 1 tsp.  Am I missing the other tap somewhere?

  50. I made this last week  and simply loved it . However  I want to know if I can use fresh tomatoes rather than crushed and would it affect the overall dish ?

  51. I just wanted to let you know that we have made these 3 times since you’ve posted it! It’s so delish. Thanks so much for posting such different, interest and yummy things. AND always with the Weight Watchers point value:)

  52. I just made this tonight. It was really good,  restaurant quality. I love how your recipes just work perfectly so much depends on technique and how you put things together. it’s so easy I just follow the directions and get a gourmet meal.

  53. I made this and served with polenta and it was amazing. 

  54. Love this way of getting more veggies into a main dish!

  55. Can I make this ahead of time and then bake? 

  56. Made this tonight, it was delicious!  I used shallots instead of onion and garlic. I could only find sliced havarti, and I used two more ounces of cheese, which I used between the layers of the veggies. We got six servings of this, so I think the calories work out about the same per serving. I served it with whole wheat angel hair pasta. Yummy!!!

  57. ABSOLUTELY LOOOOOOVE Your new website format. It is beautifully put together. So happy you post smart points and points plus on everything! And I love how you categorize all the food. Best blog site out there. Thank you for all of your hard work. Hundreds of thousands of us just love you!!! xo -weightwatcher Amy 

  58. Looks awesome! I am getting back on track (literally and figuratively) and planning my menu for the next week.. Your website was recommended to me and I love it – on the menu for tomorrow is the lemon feta chicken and I am definitely making this during the week too! Any idea on how it would freeze? I am overcoming a freezing phobia – but I am the only one in my household so need to select menu items appropriately.. BTW, that would be a great blog post (apologies if you have already done this) – yummy, healthy recipes that freeze well.. Thank you!

  59. I made this last night.  I had mushrooms so I chopped them up and added them to the sauce.  Delicious!  Only change I would make is to peel the eggplant.  My 3 teens and I ate the whole thing.

  60. Wonderful meatless meal idea, although I might have a hard time finding harvarti cheese in Switzerland. Maybe I’ll use Tilsit instead.

  61. Made this tonight. Wow!  Everyone raved about it, even my two “vegetable-free to the death” teenage boys. I really grilled the heck out of the veggies to give it some char flavor, including the red pepper, which I then chopped and put in the sauce. Also added a couple shakes of balsamic and a small squeeze of tomato paste.  The grilling is the magic, as it gives both great flavor and texture (not slimy or watery ) to the meal and a mandoline or similar slicer makes quick work of this, allowing thin, charred slices which give the dish nice body. . One small eggplant and two small zucchini filled my 7×10 pan. I had Dill Havarti, so that’s what I used, and added a handful of shredded mozzarella , adding 1SP. The boys had some grilled filet mignon with it, but seriously delicious as a stand alone meal with a salad for me.  Everyone insisted that I make this again. And I will. Try this one!. 

  62. Made a dish this afternoon.  The prep took me a while, I’m slow when it comes to dicing.  The flavor is delicious – we added a little parmesan cheese at the end.  

    Next time I’ll probably partially peel the eggplant, because I couldn’t get it as thin as it probably should be slicing by hand.  Also, it looked watery in the dish in spite of my grilling – I may drying the veggies out on a baking sheet next time.  Overall, I’ll definitely make this again!

  63. This looks sooooooooooo good! Can’t wait to try it out!

  64. This looks amazing…except that I hate eggplant…I’m sure i could just leave it out…but was thinking maybe I could use Portobello mushrooms instead. What do you think?

  65. Love the tip for using the grill pan for the veggies!

  66. The list of ingredients includes “crushed tomatoes”. The directions say “tomato sauce”. I’m not sure what to use. It seems the crushed tomatoes would be watery.

  67. I love the new recipe (website) layout and the “print” option that lets you get a clean screen shot. Thank You!

  68. I’m a fan of making double batches of casseroles/bake-able meals for those busy days when I run out of time to cook. Does this freeze well?
    Every one of your recipes I’ve tried has been wonderful – family loves them too.

  69. This looks delicious !! What cheese(s) can be substituted for the Havarti ?? Thanks ..

  70. Do you think chopped mushrooms would work in the sauce instead of peppers?
    How about mozzarella instead of havarti?

  71. Thank you for your recipes Gina. Love your new look blog, good job.

  72. Love all your recipes. I have noticed the FF for ? freezer friendly. I was wondering if true and would the zucchini and eggplant get watery when re cooked?
    This looks Yummy. Thanks

    • Yes that’s freezer friendly. By grilling them first, it reduces the water drastically. To freeze, let it cool then cut in squares (if it’s watery you can place on a paper towel to soak up any excess liquid. Then freeze in ziplock bags or containers.

  73. I love Ratatouille!! I just love this recipe! I’m trying not to eat certain carbs like pasta and bread products so this recipe is right up my alley!! It must be so yummy!! =) Pinning for a future dinner! Thank you!

    • THANK YOU!

    • Don’t wait on this one! It’s sooooooo delicious. My “eat no vegetable” teenagers actually not only wanted to taste it, but LIKED IT, and requested I make this again. The thin slices and grilling before assembly is key. Try it this weekend!

  74. Yum, i’m a big fan of Ratatouille – very good way of making the most of your veggie garden!

  75. I cant find the size of the casserole dish. Would you share the size of your dish?

  76. This looks so delicious, especially for the warm summer weather and veggies that are coming into season! I love all of your recipes so much and I’m definitely putting this into my recipe rotation for next week! Do you think there’s any alternative way to make the eggplant and zucchini, as we don’t own a grill pan or a grill?

    • I also don’t have a mandolin…do you think the recipe would still work if I just hand sliced the veggies? (I guess I need to update my kitchen equipment a little bit… :))

    • You can cut this by hand, no problem! If you don’t have a grill pan, it should work on a hot skillet, or maybe lay them on a baking sheet and roast until they dry out, maybe 15 min?

      • Okay thanks so much! That’s a great idea, I think I will definitely try roasting them. I’m so excited to try this recipe, always looking for more yummy vegetarian recipes to throw into the rotation!

      • I tried the roasting method tonight and it worked really well. Mine only needed 10 minutes to dry out at 400 degrees. It went more smoothly than trying to rotate batches through my pitifully small George Foreman grill. Thanks for the tip and all of your fabulous recipes!!!

    • I just made this and used a griddle. Will try the oven next time. Took a while for all the veggies. Quicker to do all at once, perhaps while preheating.

  77. Looks so good!! Can I use mozzarella instead of harvati? Or what would be a good swap?

  78. Would this still be good without the bell peppers? If not, What would a good alternative be?

  79. I’m a huge Disney fan, though I have to admit my favorite is definitely the Lion King. I have a soft spot for the old Animated Disney features.

    I love that this is basically a gluten free lasagna. I love your zucchini lasagna, so I’ll definitely be giving this a try!

    Lifestyle by Joules

  80. Can you make without cheese? If yes, how does that change baking time. Any suggestions on a non-dairy replacement? We don’t do vegan cheese.