Cheesy BBQ Chicken Lasagna Roll-Ups

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. 1Beat 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.
2. 2Fold the chopped cooked chicken and finely chopped green onions into the cheese mixture. Lay out the cooked lasagna noodles and spread about one-third cup of the chicken filling down the center of each noodle, leaving a one-inch border at one end.
3. 3Roll each noodle up tightly, starting from the filled end and working toward the empty one.
4. 4Place the rolled noodles seam-side down in a foil-lined pan and cover loosely with foil. Freeze for about 30 minutes until firm, then wrap tightly for longer storage if desired. Thaw the rolls in the refrigerator for eight to 24 hours before baking.
5. 5Preheat your oven to 350°F and coat two 13x9-inch baking dishes with cooking spray. Arrange eight roll-ups in each dish, then pour one cup of barbecue sauce over and around the pasta in each pan.
6. 6Cover the dishes tightly and bake for 40 to 50 minutes until the sauce is hot and bubbling. Remove the covers, sprinkle another cup of Cheddar cheese over each dish, and bake for an additional three to five minutes until the cheese melts completely.
7. 7Garnish the baked roll-ups with sliced green onions and let them rest for five minutes. Drizzle with ranch dressing just before serving.

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