In search of the perfect macaroni and cheese: Scott's birthday dinner, part 2 (Lasagna and Green beans)

It figures that I would post the sweet before the savory. Or perhaps I am posting the most difficult before the easier. Either way about it, these next two recipes were quite easier to make.

Classic Lasagna, Italian-American-Style

Ingredients:

package of lasagna, cooked but underdone
container of tomato sauce
ground bison
3 cups ricotta cheese
3 cups mozzarella, shredded
1 1/2 parmesan, shredded

Procedure:

1. Preheat oven to 400 F. Brown the bison, drain it of fat and mix it with the tomato sauce.
2. Butter a 9x13 pan. Lay down 3 lasagna noodles at a time right next to each other but not touching.
3. Add ricotta cheese, then meat sauce, then mozzarella, then parmesan.
4. Repeat steps 2 and 3 until you have made your lasagna.
5. Heat in the oven for 20-30 minutes until it is bubbly.

Julia Child's green beans

Ingredients:

Green beans
2-3 tbsp butter
pinch of salt
pepper
juice of 1/2 lemon
parsley

Procedure:

1) Prep green beans (remove ends) and set 6-8 quarts of water to boil.
2) When the water is boiling quite vigorously, put the prepared green beans in the pot and cook until they are just done (about 5 minutes).
3) Drain in the sink and cool with running water for three minutes.
4) When ready to serve, put the green beans back in the pot with no water and heat them up. Keep shaking!
5) When warm, add 1-2 tbsp butter, pinch of salt, pepper, juice of 1/2 lemon and a little more butter. Toss with some parsley and serve immediately.

These two recipes were much easier to make. For those of you who are truly astute, you will notice that I have not mentioned the kale chips. This is because Scott remains the master of kale chips and so makes them almost every time we have them. Best of all, we had two friends (who should look familiar) come over and help celebrate with wine and a game of Munchkin. What a wonderful time!