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  • Luanne

Baked Ratatouille

I've always wanted to try it, so I figured, why not now. It came out great! Even my meat and potatoes Man liked it. And so did the dinner guest I served it too.


Ingredient List:

1 (32oz) Jar of your favorite Marinara Sauce

1 pound Ground Turkey Sausage

3 Medium Tomatoes (sliced)

1 small/medium Zucchini (sliced)

1 small/medium Yellow Squash (sliced)

1 small Eggplant (sliced)

3 medium Potatoes (sliced)

Salt and Pepper to taste

3/4 Cup Shredded Mozzarella Cheese

2 Tablespoons Herbs de Provence (I used Italian Seasoning... shhh, don't tell the French)


  1. Preheat oven to 425 degrees

  2. Brown Turkey Sausage in a frying pan. Drain fat if needed and set aside.

  3. Prepare your vegetables by slicing them into 1/4 inch thick rings. Slice the potatoes a little more thinly as they take longer to bake through.

  4. Pour your favorite marinara into the bottom of a 9x13 casserole dish.

  5. Arrange your vegetables in the baking dish in an alternating layer format until the entire dish is filled

  6. Sprinkle with salt, pepper, and Herbs de Provence (or Italian Seasoning (it'll be our secret)), then drizzle lightly with Olive Oil.

  7. Sprinkle sausage on top of vegetables.

  8. Bake uncovered 45 minutes till vegetables are lightly browned.

  9. Remove from oven.

  10. Sprinkle with cheese.

  11. Bake for an additional 5-10 minutes until the cheese is melted and slightly golden.

  12. Remove from oven and rest for 15 minutes before serving.



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