Cheesy Layered Ratatouille Made With Britannia The Laughing Cow Cheese Block Is The Ideal Winter Comfort Food

Ratatouille, the classic French dish with layered vegetables is a favourite the world over, this version topped with Britannia The Laughing Cow Cheese Block is sure to be a hit for your winter dinner.

Britannia The Laughing Cow

Updated Jan 27, 2025, 10:02 PM IST

Since a certain animated mouse won hearts around the world with this dish, Ratatouille has been in high demand. Traditionally the dish is a staple of rustic French cuisine, loved in rural farming communities where beautiful seasonal vegetables are celebrated in style.

With layers of thinly cut vegetables, slathered with a rich tomato sauce and topped off with a delicious layer of Britannia The Laughing Cow Cheese Block baked to a golden finish, this dish is truly comfort personified. Perfect to serve as a showstopping dinner dish for a chilly winter night.

Layered Cheesy Ratatouille Recipe - Serves 6

Prep Time: 10 minutes, Cook Time: 50 minutes

This Layered Cheesy Ratatouille combines the comforting flavours of thinly sliced vegetables, a sweet and tangy tomato and roasted red pepper sauce, melty Britannia The Laughing Cow Cheese Block, and basil pesto. Brushed with garlic-infused olive oil, this dish is baked to perfection until tender, aromatic, and irresistibly delicious.

Ingredients

For the sauce:

Quantity	Ingredients
½	Red onion, finely chopped
150 gms	Britannia The Laughing Cow Cheese Block, grated
3	Garlic cloves, minced
2	Large red bell peppers, roasted
500 ml	Tomato puree
¼ tsp	Red pepper flakes
½ tsp	Italian seasoning
To taste	Salt and pepper
As needed	Olive oil
¼ cup	Basil pesto

For the vegetable layer

Quantity	Ingredients
1 large (or 2 small ones)	Eggplant
2	Zucchini
2	Red onions
2	Tomatoes

For the vegetable marinade:

Quantity	Ingredients
2 tbsp	Extra virgin olive oil
3	Garlic cloves, finely minced
¼ tsp	Red pepper flakes
½ tsp	Italian seasoning (or your preferred dried herb mix)
To taste	Salt and pepper
1 tbsp	Fresh parsley, for garnish

Method

For the sauce, heat a pan over medium heat. Add olive oil and red onion, cooking for 5-7 minutes until translucent.
Stir in garlic and saute for 1 minute. Add red pepper flakes, Italian seasoning, salt, and pepper. Cook for 30 seconds to release the aroma.
Add tomato puree and roasted red peppers. Stir well, cover, and simmer on medium-low heat for 15-20 minutes.
Remove from heat and puree the mixture using a hand blender. If using a standard blender, allow the mixture to cool before blending.
Transfer the sauce to the bottom of a baking pan. Sprinkle with grated Britannia The Laughing Cow Cheese Block and spread basil pesto evenly over the surface.
Preheat your oven to 200°C. Thinly slice all the vegetables into ⅛-inch rounds using a knife or mandoline.
In a large bowl, mix olive oil, garlic, red pepper flakes, Italian seasoning, salt, and pepper for the marinade. Gently toss the vegetable slices in the marinade until evenly coated.
Arrange the vegetable slices in an alternating pattern (e.g., eggplant, zucchini, onion, tomato) in concentric circles if using a round pan. For a rectangular or square pan, arrange them in tightly packed rows.
Ensure the vegetables are snugly arranged, as they will shrink slightly during baking.
Place the baking pan in the preheated oven. Bake for 30 minutes or until the vegetables are tender, slightly browned at the edges, and the sauce is bubbling.
Remove from the oven and sprinkle with fresh parsley. Serve hot with crusty bread or as a standalone dish.

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