1 Cup finely chopped fresh broccoli or cauliflower
3/4 Cup refrigerated Alfredo sauce, divided
2 Tbsp. finely shredded carrot
3 Tbsp. finely chopped green onions
2 Cloves garlic, minced
1 Tsp. dill weed
1 Tbsp. grated Parmesan cheese
Preheat oven to 350°F. Cut each cooked lasagna noodle in half lengthwise and then in half crosswise to form four pieces from each noodle. Cover and set aside. Cut ham into cubes.
Blend ham, broccoli, 1/2 cup of the Alfredo sauce, carrot, green onions, garlic and dill in medium bowl.
With a fork, evenly spread about 1 tablespoon of the ham mixture on each lasagna piece. Starting with narrow end, roll up lasagna jelly roll-style to enclose filling. Place, “ruffled” side up, in shallow baking dish. Repeat with remaining ingredients.
Warm remaining 1/4 cup Alfredo sauce and drizzle over pinwheels. Sprinkle with Parmesan. Cover loosely with foil sprayed with nonstick cooking spray. Bake about 15 minutes or until heated through.
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