Preheat the oven to 375 F and lightly grease an 8x8" casserole dish. Add about 1/3 cup of dairy-free alfredo to the base of the casserole dish. Set aside.

Fill a large pot with water and bring it to a boil. Add the lasagna sheets about 2-3 at a time and cook for 3-4 minutes, until lightly tender. Transfer to a clean plate and coat lightly with olive oil to prevent sticking. Set aside.

Prepare the filling by combining the ricotta, half of the buffalo mozzarella, 3 tbsp of pesto, the turkey, and Italian seasoning in a bowl. Mix to combine.

Prepare the lasagna roll-ups by laying out a lasagna sheet and adding a few spoonfuls of the ricotta mixture, and then rolling up into a roll. Transfer to the baking dish and repeat with all of the lasagna sheets.

Top the lasagna rolls with the remainder of the alfredo sauce and pesto and evenly spread. Add a bit of buffalo mozzarella to the top of each roll-up. Cover and bake in the oven for 30 minutes. Remove the cover and bake for another 10 minutes or until the lasagna is tender.

Serve topped with fresh basil.