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90MIN min


90MIN persons




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Cheesy pasta


  • 600g of lamb (or beef) meat
  • 3-4 eggplants
  • 3-4 potatoes
  • 2 small onions
  • 400 gr. chopped tomatoes
  • Borges Extra Virgin Olive Oil
  • Salt
  • Pepper
  • 3 teaspoons of cinnamon
  • 125 gr. grated Emmental cheese
  • 1 small glass of white wine
  • Bechamel sauce (if purchased, you’ll need about 400 ml):
  • 1 tablespoon of butter
  • 1 tablespoon of flour
  • ½ liter milk
  • Nutmeg

Step by step

  1. Step 1

    Step 1: Cut and fry the onions in a frying pan.

    Step 2: Add the tomatoes and wine, and cook for 5 minutes over high heat.

    Step 3: Add minced meat, salt, cinnamon and black pepper, mix well and cook 5 minutes over high heat. After that, turn it down and cook (25-30 minutes).

    Step 4: If you haven’t bought bechamel sauce, we’ll prepare it now. Put a tablespoon of butter in a pan and when it melts add the flour and fry to eliminate raw taste. Add the milk gradually and stirring continuously as it thickens. Add the nutmeg.

    Step 5: Meanwhile, cut the potatoes into 1cm slices and eggplants into 0.5 cm. Fry them separatelly in plenty of extra virgin olive oil. Use a plate with paper towels to remove the excess of oil.

    Step 6: Prepare the dish, first placing a layer of potatoes, then a layer of eggplants, then a layer of meat, and repeat once more.

    Step 7: Pour bechamel sauce and then the grated cheese, and bake 40-45 min (oven preheated to 200 degrees).

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