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Make-Ahead Cheesy Barbecue Chicken Lasagna Roll-Ups



Roll-Ups (to make ahead and freeze)

  • 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
  • 3 1/2 cups chopped cooked chicken
  • 1 cup finely chopped green onions

Sauce and Cheese (for baking roll-ups)

  • 2 cups barbecue sauce
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 1/4 cup sliced green onion greens
  • 1/4 cup ranch dressing, if desired


  1. In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
  2. In large bowl, beat cream cheese, 2 cups shredded Cheddar cheese and the Cajun seasoning with electric mixer on medium speed until blended. On low speed, add eggs one at a time, beating after each addition. Stir in chicken and finely chopped green onions. Spread slightly less than 1/3 cup chicken mixture along center of each cooked lasagna noodle to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.
  3. Place frozen rolls in two labeled 1-gallon freezer bags. Freeze up to 3 months.
  4. To bake 16 lasagna roll-ups, spray two 13×9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
  5. Heat oven to 350°F. Pour 1 cup barbecue sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup shredded Cheddar cheese. Bake uncovered 3 to 5 minutes longer or until cheese is melted. Sprinkle with green onion greens. Let stand 5 minutes before serving. Drizzle with ranch dressing.