How to make it

1. https://www.youtube.com/embed/s5QkKUfAj78
2. Meat Sauce: Heat olive oil in a large pot over high heat. Add Lee Kum Kee Minced Garlic and onion, cook for 2 – 3 minutes until onion is softened. Add beef and cook, breaking it up as you go, until it changes from red to brown. Add remaining meat sauce ingredients. Stir well, bring to simmer, then reduce heat to medium / medium low so it's simmering gently. Cook for 20 minutes until liquid is mostly gone, stirring every now and then. It should be a thick mixture with little liquid, not saucy. Remove from stove and cool. 
3. Greek Bechamel: Melt butter in a large saucepan over medium heat. Add flour and stir for 1 minute. While stirring, slowly pour half the milk in. It should turn into a wet paste. Then again, while stirring, pour in remaining milk – the paste should easily dissolve so it's lump-free. If not, just whisk vigorously. Cook, stirring frequently, for 5 minutes or until thick enough so it coats the back of a spoon. Remove from stove. Stir in nutmeg, cheese and salt. Leave to cool for 5 minutes. Then whisk in egg yolks quickly. Place lid on and set aside. If sauce cools and gets too thick to pour, just reheat on a low stove until pourable.
4. Stir in egg whites and feta with pasta. 
5. Preheat oven to 350°F. Place pasta in a baking dish arranging them so they are all going in the same direction as best you can (for visual effect when sliced). Make the surface as level as you can. Top with Meat Sauce, then smooth the surface. Pour over Béchamel Sauce, then sprinkle with cheese. Bake for 30 minutes or until crust turns golden.
6. Cool for at least 10 minutes so you can cut neat slices with the layers neatly visible. Drizzle with Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Garnish with basil leaves and serve. Enjoy!