Girl's Night - KENO

Last week was busy with cooking for Dan's Monday night Life Group and hosting my KENO group on Tuesday. We had so much fun at KENO...it's not really about the game, it's about getting away from the husbands and kids and hanging out with the girls. Everyone brings a $5-$10 gift and $2 cash and we take turns hosting. It's like BINGO only with cards. But, in the end everyone goes home with a gift. I have been playing KENO with 'the girls' the 2nd Tuesday of every month for almost 10 years!! It started in Arlington with a group of girls from church. We moved in August 2005 and I drove back to my group for a couple of months, but in October '05 my current group was formed in our new town. There is always an ebb and flow of players. People drop out for different reasons and new people join.

I, of course, chose November to host at my house since fall if my favorite time of year. I got to use my new white and brown dishes and set the table with fall colored candles and glass rocks in a large rectangle white tray.

The Menu
-Bruschetta (from the movie "Julie & Julia")
-Green Salad
-Spinach Ravioli Lasagna
-Eclair Cake (Claire thinks this is named after her!)

I don't even like raw tomatoes, but this Bruschetta is to die for (pronounced bra-sketta, not bra-shetta per Giada from Everyday Italian - one of my favorite shows). I'm posting the recipe for the main dish, let me know if you want the recipe for the bruschetta and dessert...

Spinach-Ravioli Lasagna
1 (6-oz.) package fresh baby spinach, thoroughly washed
1/3 cup pesto
1 (15-oz.) jar Alfredo sauce - I used Bertolli
1/4 cup vegetable broth*
1 (25-oz.) package frozen cheese or beef-filled ravioli (do not thaw)
1 cup (4 oz.) shredded Italian six-cheese blend
Garnishes: chopped fresh basil, paprika
Preparation
1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.

2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.

3. Bake at 375° for 30-40 minutes or until bubbly. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.

*Chicken broth may be substituted.

I also used a little fresh parmesan on the top and turned on the broiler for just a minute to give it a touch of color.