Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Heat a large skillet with two to three tablespoons of olive oil. Add the diced onions and sauté until the onions are softened and begin to take on some color. Add the cubed deli and cook for two minutes. Add the sweet chili sauce and BBQ sauce and stir to heat through and coat the deli. Set the mixture aside to cool while you cook the lasagna noodles.

Lay out a sheet of aluminum foil on a counter, or table, and spray or brush with oil. You will be laying out the cooked lasagna noodles on it.

Bring a five- to six-quart pot of water to a boil. Add the lasagna noodles and cook for about four to five minutes, stirring to separate the noodles and avoid them sticking together. (They should be soft and pliable, but not mushy) Drain the noodles and carefully lay them out on the foil, without overlapping. Spread each noodle with a layer of the deli/onion mixture.

Carefully roll up each noodle and place seam-side down on the parchment-lined baking sheet. Brush tops of the rolled up noodles with additional chili sauce. Place in the preheated oven for five minutes. Remove the pan from the oven and brush the rolls with additional chili sauce again before serving. Serve with additional chili sauce alongside for dipping.