I love it when Marion has fun with her recipes and we're all sitting here like mmhm star anise uh huh cottage cheese, yes teacher :) I always have total trust with her recipes no matter what she throws in there!
The instant I saw miso paste added to the sauce I thought: of course! Why haven't I added miso paste to all my meat sauces before?! This looks delicious and I'll definitely give it a try!
I made the lasagna this weekend for my guests and let me tell you it was a hit! My cousin asked for a second slice! He Couldn’t tell what was different about the lasagna but he said it was amazing thank you I love your recipes and they never let me down
I've been cooking for longer than you've been alive, and I have learned more than a few things from you. Caramelizing ground meat is probably the biggest eye opener. It's so obvious when I see you do it, but it never, ever occurred to me, and it makes a huge difference in the final product.
It is truly a game-changing technique that elevates any dish; the Maillard reaction that Marion talks about produces tons of flavor and aroma compounds that aren’t there before the food is browned. It’s why roasted coffee, toasted bread, toasted marshmallows, seared steak (of course) etc. taste different and so much better.
Thank you Marion for all your recipes. Due to your recipes I discovered Gochujang and created a "fusion" pasta dish: heat up olive oil - add sweet cherry tomates, cutted in half - add a teaspoon or more of Gochujang - stir it well until it's all mixed with the tomatoes - add cooked pasta, I use the fricellis - once served on the plate, add fresh grated parmesan
OMG the sauce/gravy is to die for, it is soooooo good. I used no salt due to the miso paste and soy sauce. It came out perfect. Full disclosure I went with the traditional ricotta but it was great. Thanks
Marion I enjoy your videos immensely! Your voice and style are so soothing and enjoyable! One tip with the no cook noodle sheets, you can soak a few in warm water and cut a solid piece to avoid all the cracks and smaller pieces! Tradition is great but innovation is better! Keep them coming!
Thanks for that brilliant tip I'll be using that next batch I make. I'm thinking maybe soak them all in warm water now as they really depleted my sauce for my recipe. The noodles are wavier and longer and narrower here in the USA. Can't wait to try this recipe out!
I've done it for years, apart from the miso but I've always added soy sauce and sweet soy sauce with some beef stock powder to add a deep flavour. The sweet soy sauce balance out the tartness from the tomatoes. It's always a winner!!!
Lasagne! My background is Italian and for some reason people go nuts for my lasagne but you're spot on in saying it takes hours for the sauce although I make huge batches and freeze it for pastas and lasagne but the bechamel is a pain. Marion I'm certainly now going to try your version as it looks incredible. I imagine it's umami PLUS! 🙏Marion for another great short version of a classic 🥰🌹
a bit of unsolicited advice, but my very best tip for making bechamel for lasagna (and any other dish!) is that you should cut a very generous amount of basil, and add it to butter as it melts. it's best to make this your very first task, so leave the basil infused butter aside for as long as you could while making the meat sauce because that guarantees a more intense basil tasting bechamel which makes for the whole dish!
Lasagna is a traditional meal during the holidays. Make ahead, enjoy out of the oven and then freeze meal size portions. Made this yesterday and will never go back to my old recipe, or any other. Miso paste and soy sauce in lasagna? Wow! Delicious! Thank you Marion for another dinner table hit! Merry Christmas to you, Mama Noi, Son-in-law and family!
You present this in an incredibly humble way and for that I say thankyou. I'm an Italian and will try this method I traditionally include diced carrot and sliced hard boiled egg within layers.
Growing up in America in the 70s and 80s lasagna was always made with cottage cheese because the Betty Crocker cookbook taught us to do that. It's delicious.
My Malaysian heart is very happy at this combination because I know every single twist is gonna be great and works omg this is such a genius recipe the asian-italian fusion to this is genius
Made this lasagna 3 times & the spaghetti numerous of times.. my toddler loves it!! And now this is the only way I’ll make my meat sauce... miso + soy sauce.. thank you!!!
Delicious! I just made this at home and it turned out terrific. I didn’t follow the recipe exactly as I really prefer ricotta to cottage cheese in my lasagne so I just used that. I also had to make a substitution for the Star Anise as none of my neighborhood grocery stores carried it and the roads have been too slick to risk driving across town the the Asian supermarket in my city. I had Chinese 5 Spice powder on hand (which heavily features ground Star Anise) so I used a pinch of that instead, and I think it complemented the flavor of the beef sauce very nicely. Loved the additions of soy sauce and miso paste. It gave the sauce a real punch of umami. I will definitely be using them in the future for all of my meat sauces!
We used to boil it back in the day. You don’t have to get special no boil pasta though. I’ve been using the regular for years. If you have time letting the assembled lasagna in the fridge for a few hours or the night before you have guests and it will taste even better.
I've just started following this page and I have to say I LOVE it! How have I NOT come across her sooner! Thank you for sharing your cooking knowledge!! I'm going to make this tonight!❤❤❤
I made the meat sauce tonight following your recipe. It turned out amazing. I love what the miso and soy sauce did to amp up the flavour. Thank you for sharing. This is definitely going in my cookbook.
I do something pretty similar with the tomatoes, but also in Mexico we have this onion and garlic flavored tomato sauce and it tastes like a full time cooked lasagna. But I'm definitely gonna try the miso lol
Ok. I made this and added in pork mince as well. It was my first time making lasagne and it was PERFECT!!!!!!! Thank you for sharing your knowledge!! 🤗
I am such a fan of Marion's cooking that even before I started watching the video, I already knew star anise was gonna be one of the secret ingredients lol
Marion, I made my recipe for lasagna but used your mince cooking to caramelize method. Also added the miso paste, soy sauce & star anise. Wow what an improvement on flavour. Thank you so so much. oh I will give your full recipe a go next time. Thank you Thank you
So glad you used cottage cheese lol! That's what my mom always used and then when I told my MIL and husband they were appalled. People hate on cottage cheese so much lol. This looks amazing.
You are amazing! So happy I found your channel. I love listening and watching how your talking with so much love about Food - and I realy love cooking with your „special ingredients“. 😇
When you're doing an Italian recipe but you knew that Italians are gonna be sick and triggered on "versions". 😅 So you always make sure to warn them everytime you add something not authentic. 😂😂🤣
i have developed a real taste for miso, specifically because of a roasted cauliflower salad recipe i ran across on these here utubes. the dressing is made up of miso paste almond paste lemon juice and oil ( i use macadamia oil) . I dont really LIKE cauliflower but the miso dressing is sensational.
Love this!... my mum always uses cottage cheese. When I make it I use regular dry lasagna noodles and just add a bit extra broth or water to the sauce. Comes out great.
Hey Marion, first: love your posts. And your accent. And your lipstick! - AND the fact that you can pull of making whatever type of food in a spotless white shirt! I would end up looking like a butchers apron after 0,5 seconds 🙈 I noticed you don’t have onions (only garlic) in your sauce? Is that on purpose? Def going to try this, my hubby loves his lasagna.......... and the no-cook cheese sauce sounds brilliant. Might be hard to find the miso paste here though 🤔 Love from Denmark, Scandinavia. Stay safe & healthy 🙏💕
I’m a science geek, and I love your explanation for the caramelization of the meat. This looks amazing! But I think I would leave out the star anise (can’t stand licorice). Love your recipes, Marion ❤️
I’m new to Marion’s Kitchen but I’ve been making a bunch of her recipes and am very pleased with my outcomes (fully believing there would be little recognizable difference between dining from her kitchen to mine!! I had no Miso. She said Spivey and savory so I got it into my head I could make a paste (no longer white due to ingredients) but I took a Tbsp of Greek Yogurt, added a tsp of cornstarch; Tbsp of Oyster, AND Hoisin sauces; a Tbsp of Soy Sauce and a single drip of Anise oil (no Stars in my pantry, yet!). I then followed the directions while watching the video (because I have discontinued using any over-processed white flour, I bought Whole Wheat lasagna noodles which I cooled while browning my ground sirloin. Once I got the garlic, diced onions (had to have them!), paste, both types of tomatoes into the pan and got it all blended, I stirred in my “Miso” and oregano (and some fresh cut up basil). I reduced heat and after 15 minutes (my cheese filling mix time) I went in for the taste. I love it! Yes - onions and basil and fake Miso was put in but I will never make any lasagna sauce but this one, ever again! Now I’m hoping the noodle option makes will NOT make me wish I had skipped a pasta! I think the fabulous sauce will conceal the brownness and toughness of the whole wheat. 🤞
I am total lasagna nerd and have slowly been incorporating Asian ingredients for better depth and punch for the last few years. So this makes total sense. I really love would you've done the the cheese sauce. Very impressed, will give it a spin soon. Love your work Marion!
I subscribe Marion and just wanted to thank you so much for sharing all your techniques and tips. I have to say, due to your coaching, my fried rices have gone to new levels of yummy ness!! Best wishes to you and your lovely family. Again, a heartfelt thanks!
Yes! Finally someone who understands the importance of caramelizing the beef for a true Browning process. This is what makes butter burgers the bomb too.
This sounds fabulous! I think all the unusual ingredients make the dish sound so much more inviting. I’m definitely going to try this but I’m going to make a smaller version
Hey! Love your recipes. One request tho, when I cook I like to have my workstation in order.. is there any way the camera man can zoom out more often so we can see your whole work station ? It's usually shots of either you or the food, not both together. Seeing how you have everything on your counter is important. Also, it's just nice to see a full shot of you preparing the food instead of one or the other. Thanks.
I’ve thought the same thing! There have been a few videos where I wondered if Marion was just doing a voice-over on top of cooking footage that was previously filmed.
Love your work........ I always use a star anise when braising meat, it really does enhance the "meatiness". I love the idea of miso - one of my all-time favourites and such a good idea in this - umami bomb...!! Love the cheese sauce too, when making lasagne, I end up with a dozen dirty pans, this way reduces it to 2..... great stuff....!!! Thanks Marion, absolute star in my book....... as I hope you know...!!!! XX
Marion, You are an amazing cook❣️ ... some of the dishes you make look so scrumptious and your ingredients are so broad yet simplicity ...I look forward to trying this recipe for my family ❣️ Continue doing what you do 💌 Thank you🥰
I love lasagne!!! I learned to put miso and soy in my tomato sauces while living in Japan. Total game changer. Where is that lasagne pan from? I need this beautiful dish!!!
Hi Marion how are you doing? i'm from Brazil and i'm cray for Beef Lasagna, i'm allergic to gluten and milk so here we use gluten free lasagna sheets and lactose free mozzarela cheese and we make my white sauce with coconut milk! OMG is so delicious! my mouth is watering roght now watching this video!
I love it when Marion has fun with her recipes and we're all sitting here like mmhm star anise uh huh cottage cheese, yes teacher :) I always have total trust with her recipes no matter what she throws in there!
Same here
The instant I saw miso paste added to the sauce I thought: of course! Why haven't I added miso paste to all my meat sauces before?! This looks delicious and I'll definitely give it a try!
I made the lasagna this weekend for my guests and let me tell you it was a hit! My cousin asked for a second slice! He Couldn’t tell what was different about the lasagna but he said it was amazing thank you I love your recipes and they never let me down
Marion you are single handedly teaching me how to cook your channel, way of talking, production, everything is just so great 🙌🏻❤️
Aw thank you so much!! 😊😊😊
I know what you mean. Love love her channel and recipes. I’ve made quite a few & they are awesome.
Very easy to follow, Marion has really helped me improve my cooking skills. Great techniques makes all the difference.
I absolutely agree! Marion and her recipes has inspired me and I got my passion for cooking from her!
I've been cooking for longer than you've been alive, and I have learned more than a few things from you. Caramelizing ground meat is probably the biggest eye opener. It's so obvious when I see you do it, but it never, ever occurred to me, and it makes a huge difference in the final product.
Same!!! Changed my beef noodle game lol
So happy you’re enjoying my little tips 😊😊😊
and my mom always wonders why am i burning the beef/pork mints.. Its called "CARAMELIZATION" ok?? gosh my mom is stupid sometimes
@@calvintuano557 she's not stupid though just ignorant. Teach her. If she disregard it, then let it go.
It is truly a game-changing technique that elevates any dish; the Maillard reaction that Marion talks about produces tons of flavor and aroma compounds that aren’t there before the food is browned. It’s why roasted coffee, toasted bread, toasted marshmallows, seared steak (of course) etc. taste different and so much better.
Thank you Marion for all your recipes. Due to your recipes I discovered Gochujang and created a "fusion" pasta dish: heat up olive oil - add sweet cherry tomates, cutted in half - add a teaspoon or more of Gochujang - stir it well until it's all mixed with the tomatoes - add cooked pasta, I use the fricellis - once served on the plate, add fresh grated parmesan
That sounds good! I'm going to try it
@@secretalias2264 would be happy to hear your feedback :)
This is like watching an episode of Food Wars. Where Soma uses Miso to bring that extra punch of Umami to every dish he makes. XD
best comment for sure
I was thinking this too!! Marion should watch Food Wars. Love that anime
Totally need to watch that!
Wow, I totally agree!
Thought the same thing haha
4:22 I love how you always make a warning to the Italians, before adding a "special ingredient" Hahaha! 😙🤣
😅
Italian grandmother: MISO!!! WHHHHAAAAATT?
(Tries Lasagne)
Heeeyyyy. That’s GOOD!!
OMG the sauce/gravy is to die for, it is soooooo good. I used no salt due to the miso paste and soy sauce. It came out perfect. Full disclosure I went with the traditional ricotta but it was great. Thanks
Marion I enjoy your videos immensely! Your voice and style are so soothing and enjoyable! One tip with the no cook noodle sheets, you can soak a few in warm water and cut a solid piece to avoid all the cracks and smaller pieces! Tradition is great but innovation is better! Keep them coming!
Thanks for that brilliant tip I'll be using that next batch I make. I'm thinking maybe soak them all in warm water now as they really depleted my sauce for my recipe. The noodles are wavier and longer and narrower here in the USA.
Can't wait to try this recipe out!
I've done it for years, apart from the miso but I've always added soy sauce and sweet soy sauce with some beef stock powder to add a deep flavour. The sweet soy sauce balance out the tartness from the tomatoes. It's always a winner!!!
I love putting anchovies in my tomato sauces, so I’m sure the miso/soy are just friends in the same boat!
I add anchovy paste, a little bit of beef bone broth and dried shiitake mushrooms. They’re all umami ingredients.
I use fish sauce and soy sauce usually... But I'll try the miso
Lasagne! My background is Italian and for some reason people go nuts for my lasagne but you're spot on in saying it takes hours for the sauce although I make huge batches and freeze it for pastas and lasagne but the bechamel is a pain. Marion I'm certainly now going to try your version as it looks incredible.
I imagine it's umami PLUS! 🙏Marion for another great short version of a classic 🥰🌹
I hope you love my version!
a bit of unsolicited advice, but my very best tip for making bechamel for lasagna (and any other dish!) is that you should cut a very generous amount of basil, and add it to butter as it melts. it's best to make this your very first task, so leave the basil infused butter aside for as long as you could while making the meat sauce because that guarantees a more intense basil tasting bechamel which makes for the whole dish!
What's the recipe of your bolognese please ? 👀
I love how she always laughs guiltily everytime she uncover the next weird ingredient 😂
Lol!!! Reminds me of cartoon villains when they hatch their dastardly plan! 😁
Baking paper before the foil, easy yet genius. I have never thought of that!
I use tooth picks under the foil, works well
@qcomberette me neither. Now I use this tip for all my sauces. Works wonders.
Btw, nice name, qcomberette 😊
Lasagna is a traditional meal during the holidays. Make ahead, enjoy out of the oven and then freeze meal size portions. Made this yesterday and will never go back to my old recipe, or any other. Miso paste and soy sauce in lasagna? Wow! Delicious! Thank you Marion for another dinner table hit! Merry Christmas to you, Mama Noi, Son-in-law and family!
No cook cheese sauce is something I am definitely going to try. The whole recipe I will try. Thank you.
I've learned so much from you. You explain so clear that it makes it easy to make your recipes
I love how you went full nerd on food when cooking, it really teaches us a lot of great info ❤
My million dollar idea is Lasagne noodles that are the correct dimensions for a 9x13 baking dish! Why is this not a thing?
Jonathan Curtis and rounded edges on one corner of the oasta as I have never seen a lasagne dish that has complete 90degree angles.
Jonathan Curtis stupid AF
Or 4.5 x 6.5 for easier packaging.
And pack each individual sheet with bubble wrap? Er OK...
Yesss i totally agree!
Made this for my Italian family and they said it was the best lasagna they ever had! I only told them what was in it after. 🤣
Maya D 🤣🤣🤣🤣
I’m italian and I actually approve of this !
Hahaha!!!
@@EspKamui lmao be afraid of flavor i guess
@@jgam6432 if it tastes like an old salty sock yeah i'm afraid
You present this in an incredibly humble way and for that I say thankyou.
I'm an Italian and will try this method
I traditionally include diced carrot and sliced hard boiled egg within layers.
Yes 🙌 my Mum uses egg too.
Growing up in America in the 70s and 80s lasagna was always made with cottage cheese because the Betty Crocker cookbook taught us to do that. It's delicious.
Yuck.
That's right! A lot of people do it
My Malaysian heart is very happy at this combination because I know every single twist is gonna be great and works omg this is such a genius recipe the asian-italian fusion to this is genius
I love how excited you are when you cook.
Just made this last night. This is literally the best lasagna recipe I’ve ever had. Tastes so delicious!
its amazing how she integrates asian ingredients in her recipes and elevating them to new heights
Made this lasagna 3 times & the spaghetti numerous of times.. my toddler loves it!! And now this is the only way I’ll make my meat sauce... miso + soy sauce.. thank you!!!
Which spaghetti please ? The name of the recipe Thanks
I must give this a try. I am always looking for ways to improve the food taste. Thank you Marion. God bless y’all!!
Omg. The baking sheet before the foil!. Mindblowing. Why didnt I think of that before? I have had many cheezy foiled experiences.
Looking forward to cooking this for my family tomorrow...Marion I love watching and listening to you, you have given me inspiration!
Marion is what is keeping my marriage together. I love her!
I get anxiety every time Marion makes a red sauce wearing white. I keep thinking of the potential stains!!!
I think they are actually two separate filmings edited to look simultaneous. There is no way she could keep that clean. Check out the editing.
Diane Arredondo good spot! The editing was so odd i was wondering why she was exaggerating her hand gestures
Ikn! It's so hard to get the red stains out!
Diane Arredondo I cant help but notice this in every video now that you’ve mentioned it! Haha
I agree with Dianne. You don't see her in the same frame as the stove lol
I have made this Lasagna just today. I have never seen a more gorgeous Lasagna. I can't wait till it cools off so I can dig in! Thanks Marion!
Delicious! I just made this at home and it turned out terrific. I didn’t follow the recipe exactly as I really prefer ricotta to cottage cheese in my lasagne so I just used that. I also had to make a substitution for the Star Anise as none of my neighborhood grocery stores carried it and the roads have been too slick to risk driving across town the the Asian supermarket in my city. I had Chinese 5 Spice powder on hand (which heavily features ground Star Anise) so I used a pinch of that instead, and I think it complemented the flavor of the beef sauce very nicely.
Loved the additions of soy sauce and miso paste. It gave the sauce a real punch of umami. I will definitely be using them in the future for all of my meat sauces!
Never heard of no-boil lasagna! My life has changed forever!
Ha ha! I know right!
I've never used a lasagne I've had to boil? Didn't know it was a thing, I just use dried lasagne and the sauce absorbs into it
We used to boil it back in the day. You don’t have to get special no boil pasta though. I’ve been using the regular for years. If you have time letting the assembled lasagna in the fridge for a few hours or the night before you have guests and it will taste even better.
@@AudreyNicAl2 thanks
I did your cook along so I can just taste this already, so making this for tomorrow night , need it to warm our souls as the snow falls around us.
I've just started following this page and I have to say I LOVE it! How have I NOT come across her sooner! Thank you for sharing your cooking knowledge!! I'm going to make this tonight!❤❤❤
Absolutely AMAZING!!!!! Best lasagne I have every had or made!!!!
I made this yesterday and it was a winner. I did use a tablespoon of sugar to cut the tartness! Thank you Marion!
I made the meat sauce tonight following your recipe. It turned out amazing. I love what the miso and soy sauce did to amp up the flavour. Thank you for sharing. This is definitely going in my cookbook.
I do something pretty similar with the tomatoes, but also in Mexico we have this onion and garlic flavored tomato sauce and it tastes like a full time cooked lasagna. But I'm definitely gonna try the miso lol
looks amazingly delish. thanks for sharing this recipe with us. Regards.
Everytime I try one of her recipes, I always hear Marion’s voice in my head guiding me as I cook 😂
Me too haha!!
Sameeee
Ok. I made this and added in pork mince as well. It was my first time making lasagne and it was PERFECT!!!!!!! Thank you for sharing your knowledge!! 🤗
I am such a fan of Marion's cooking that even before I started watching the video, I already knew star anise was gonna be one of the secret ingredients lol
Marion, I made my recipe for lasagna but used your mince cooking to caramelize method. Also added the miso paste, soy sauce & star anise. Wow what an improvement on flavour. Thank you so so much. oh I will give your full recipe a go next time. Thank you Thank you
Thank you!!! You validated my cottage cheese usage in lasagna lol. The taste and texture is so much better imo
So glad you used cottage cheese lol! That's what my mom always used and then when I told my MIL and husband they were appalled. People hate on cottage cheese so much lol. This looks amazing.
You are amazing! So happy I found your channel. I love listening and watching how your talking with so much love about Food - and I realy love cooking with your „special ingredients“. 😇
When you're doing an Italian recipe but you knew that Italians are gonna be sick and triggered on "versions". 😅 So you always make sure to warn them everytime you add something not authentic. 😂😂🤣
dude, your twists and takes on cooking is awesome. you're like the queen of fusion hehe
i have developed a real taste for miso, specifically because of a roasted cauliflower salad recipe i ran across on these here utubes. the dressing is made up of miso paste almond paste lemon juice and oil ( i use macadamia oil) . I dont really LIKE cauliflower but the miso dressing is sensational.
you are my favourite chef love your cooking videos so easy to follow big hello from New Zealand :)
Love this!... my mum always uses cottage cheese. When I make it I use regular dry lasagna noodles and just add a bit extra broth or water to the sauce. Comes out great.
Yuck.
Hey Marion, first: love your posts. And your accent. And your lipstick! - AND the fact that you can pull of making whatever type of food in a spotless white shirt! I would end up looking like a butchers apron after 0,5 seconds 🙈 I noticed you don’t have onions (only garlic) in your sauce? Is that on purpose? Def going to try this, my hubby loves his lasagna.......... and the no-cook cheese sauce sounds brilliant. Might be hard to find the miso paste here though 🤔 Love from Denmark, Scandinavia. Stay safe & healthy 🙏💕
I’m a science geek, and I love your explanation for the caramelization of the meat. This looks amazing! But I think I would leave out the star anise (can’t stand licorice). Love your recipes, Marion ❤️
I’m new to Marion’s Kitchen but I’ve been making a bunch of her recipes and am very pleased with my outcomes (fully believing there would be little recognizable difference between dining from her kitchen to mine!!
I had no Miso. She said Spivey and savory so I got it into my head I could make a paste (no longer white due to ingredients) but I took a Tbsp of Greek Yogurt, added a tsp of cornstarch; Tbsp of Oyster, AND Hoisin sauces; a Tbsp of Soy Sauce and a single drip of Anise oil (no Stars in my pantry, yet!). I then followed the directions while watching the video (because I have discontinued using any over-processed white flour, I bought Whole Wheat lasagna noodles which I cooled while browning my ground sirloin. Once I got the garlic, diced onions (had to have them!), paste, both types of tomatoes into the pan and got it all blended, I stirred in my “Miso” and oregano (and some fresh cut up basil). I reduced heat and after 15 minutes (my cheese filling mix time) I went in for the taste. I love it! Yes - onions and basil and fake Miso was put in but I will never make any lasagna sauce but this one, ever again!
Now I’m hoping the noodle option makes will NOT make me wish I had skipped a pasta! I think the fabulous sauce will conceal the brownness and toughness of the whole wheat. 🤞
Love watching & listening to you, you make it look very simple, thank you 😊
I've always used soy sauce in my meat sauce and people always thought I was insane! (I always add cumin too)
Your cooking and presentation is pure perfection!!! So glad I found your channel!!!! 😊
I am total lasagna nerd and have slowly been incorporating Asian ingredients for better depth and punch for the last few years. So this makes total sense. I really love would you've done the the cheese sauce. Very impressed, will give it a spin soon. Love your work Marion!
So far this is the best lasagna recipe at all times, typical Marion always unique and delicious lol!
You totally have my food palate. I love mixing little bits of Asian sauce to my classic American dishes to give off a more umami flavor!
I subscribe Marion and just wanted to thank you so much for sharing all your techniques and tips. I have to say, due to your coaching, my fried rices have gone to new levels of yummy ness!! Best wishes to you and your lovely family. Again, a heartfelt thanks!
Which recipe is that fried rice Thanks
Great presentation.big like.
Thanks to share
I love how calm, presession and clean work she does😊👍
My family are Lazagna crazy, you just made a scrumptious Lasagna right there ! I will try this myself. You and your Mom makes a great team.
Yes! Finally someone who understands the importance of caramelizing the beef for a true Browning process. This is what makes butter burgers the bomb too.
This sounds fabulous! I think all the unusual ingredients make the dish sound so much more inviting. I’m definitely going to try this but I’m going to make a smaller version
Ur energy is contagious
My goodness! I am totally gonna try this ASAP. I have the same approach of kicking up the flavors and using non traditional ingredients! Brilliant!
I love when you go food nerdy on us! It's great information!
A little late to the show, but when you pulled that dish out of the oven after the final uncovered bake...beyond amazing. I am in awe, as usual.
Thankyou Marian love your videos I tried this recipe but I used black garlic a little Asian friend gave me 😊 so delicious ❤️
You are inspiring. Your recipe and the way you describe make everything look easier 🥰
Amazing. Followed the recipe and the flavor is pure perfection !
I found out that your recipes are so mouth-watering. Can you post the recipes please! Thanks Marion ❤
You can find the link to the recipe on the describtion box. She always put the link there :)
Hey! Love your recipes. One request tho, when I cook I like to have my workstation in order.. is there any way the camera man can zoom out more often so we can see your whole work station ? It's usually shots of either you or the food, not both together. Seeing how you have everything on your counter is important. Also, it's just nice to see a full shot of you preparing the food instead of one or the other. Thanks.
I’ve thought the same thing! There have been a few videos where I wondered if Marion was just doing a voice-over on top of cooking footage that was previously filmed.
Love your work........ I always use a star anise when braising meat, it really does enhance the "meatiness". I love the idea of miso - one of my all-time favourites and such a good idea in this - umami bomb...!! Love the cheese sauce too, when making lasagne, I end up with a dozen dirty pans, this way reduces it to 2..... great stuff....!!! Thanks Marion, absolute star in my book....... as I hope you know...!!!! XX
Thank you gonna try this ....yum looks delicious 👍😀
I'm gonna STARVING while I'm watching your DISHES!!!!!😋😋😋😋😋
I use fish sauce in my red sauce, it’s just perfect.
Maryon rocks ❤️
WOW SPLENDID... thanks you rock
I made this over the weekend and loved it! Thank you so much!
That looks amazing I’m following your recipe tonight Marion
Succeeded with my first ever lasagna attempt. Great recipe, easy to follow steps...the family loved the asian influenced add ins.
Oh yum! I love all of your recipes! So diverse! I can’t wait to try this! I love lasagna. I even love it cold for breakfast! Can’t wait!
My mum always used to maker her lasagne with cottage cheese and I now do the same. I love it!
I love her! ❤️ Will be making this one for mom's 70th birthday. 😊 But will add basil in the red sauce. Hehe. 😃
Marion, You are an amazing cook❣️ ... some of the dishes you make look so scrumptious and your ingredients are so broad yet simplicity ...I look forward to trying this recipe for my family ❣️ Continue doing what you do 💌 Thank you🥰
I trust Marion’s recipes! They always come out great!
I love lasagne!!! I learned to put miso and soy in my tomato sauces while living in Japan. Total game changer.
Where is that lasagne pan from? I need this beautiful dish!!!
This looks sensational! Will definitely try! Thank you Marion xo You are a joy to watch.
It's great that your cooking something outside of the norm. That laz looks freaking Great!!
Me : *lasagne sheet*
Marion, an intellectual : *broken noodle*
Wow!!! & I love how you explain what's happening & the how & why of it! & so much easier... Marion, you cheeky genius! Thank you!
Hi Marion how are you doing? i'm from Brazil and i'm cray for Beef Lasagna, i'm allergic to gluten and milk so here we use gluten free lasagna sheets and lactose free mozzarela cheese and we make my white sauce with coconut milk! OMG is so delicious! my mouth is watering roght now watching this video!
Wow.....the dish looks as yummy as the chef.😄
Great job🤗😍