BBQ Chicken Lasagna Roll-Ups

Equipment

• Oven
• Stovetop
• Baking sheet

Ingredients

• 16 uncooked lasagna noodles
• 1 package (8 oz) cream cheese, softened
• 2 cups shredded sharp Cheddar cheese (8 oz)
• 1 teaspoon Cajun seasoning
• 2 eggs, slightly beaten
• 3½ cups chopped cooked chicken
• 1 cup finely chopped green onions
• 2 cups barbecue sauce
• 2 cups shredded sharp Cheddar cheese (8 oz)
• ¼ cup sliced green onions
• ¼ cup ranch dressing, if desired
• 1 Line 15x10x1-inch pan with foil. Cook and drain noodles as directed on package. Rinse with hot water; drain well.

Instructions

1. 1Cook the lasagna noodles according to the package directions. Drain well and rinse with hot water to prevent them from sticking together.
2. 2Beat the softened cream cheese, two cups of cheddar cheese, and Cajun seasoning in a large bowl using an electric mixer on medium speed until smooth. Reduce the speed to low and mix in the eggs one at a time.
3. 3Fold the chopped cooked chicken and finely chopped green onions into the cheese mixture. Lay out the cooked lasagna noodles and spread slightly less than one-third cup of the chicken filling down the center of each noodle, leaving a one-inch border at one end.
4. 4Roll each noodle up firmly, starting from the filled end and working toward the empty one.
5. 5Preheat the oven to 350°F and coat two 13x9-inch baking dishes with cooking spray. Arrange eight roll-ups seam-side down in each dish, then pour one cup of barbecue sauce over and around the pasta in each pan.
6. 6Cover the dishes tightly with foil and bake for 40 to 50 minutes until the sauce is hot and bubbling. Remove the foil, sprinkle another cup of cheddar cheese over each dish, and bake for an additional 3 to 5 minutes until the cheese melts completely.
7. 7Garnish the baked roll-ups with sliced green onions and let them rest for 5 minutes. The filling needs a moment to set up so the rolls don't fall apart. Drizzle with ranch dressing just before serving.

Recipe Details