Lasagna

Preheat oven to 200°C (approximately 400°F).

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For the meat sauce: Peel garlic and chop finely. Heat 5 tablespoons olive oil in a Dutch oven and sauté peperoncino, cumin and coriander. Add ground meat and fry until crumbly. Stir in garlic and sauté. Pour in half of the broth and bring to a boil. Stir in tomato paste and simmer briefly. Pour in remaining stock and gently simmer while covered for 30 minutes.

Drain chickpeas well.

For the bechamel: Melt butter in a saucepan, dust flour over it, stir well and allow to brown slightly. While stirring gradually add milk and bring to a boil. Cook for about 1 minute then remove from heat and season with salt, pepper and nutmeg.

Stir chickpeas into the finished meat sauce and let stand for 5 minutes. Taste the sauce again and season to taste.

Grease a baking dish with butter. Layer pasta sheets alternately with meat sauce. Cover the last layer of pasta with bechamel sauce and sprinkle with butter flakes.