How to make it

1.  

    

   Preheat oven to 350 F. Mix the fennel seeds, salt, garlic powder, paprika, oregano, cayenne, coriander seeds and black pepper with the ground beef until fully incorporated.
2. Heat the oil in a large heavy bottom pot and cook the onions until soft. Add the Lee Kum Kee Minced Garlic and cook for a minute. Add the ground beef mixture and cook, breaking it up. Cook the beef halfway and then add the jars of tomato and vodka. Simmer for 30 minutes. Add the heavy cream at the end and stir and cook for 5 minutes.
3. Make a bechamel sauce: Add the butter to a small saucepan and melt. Add the flour and cook the flour in the butter for a minute. Add the milk gradually and stir until smooth. Season with salt and nutmeg. 
4. Oil a large baking dish and spread out one layer of pasta sauce, then lasagna noodles, bechamel and keep layering with each component. Finish on a layer of pasta then add bechamel, mozzarella and parmesan. 
5. Bake for 30-35 minutes or until the top is golden. Drizzle with Lee Kum Kee Chiu Chow Style Chili Crisp Oil and garnish with parsley. Enjoy!