These white pesto lasagna roll-ups are the perfect comforting and flavorful meal! This version is gluten-free and easy to make dairy-free.

A casserole dish filled with white pesto lasagna roll-ups

If you’re looking to switch it up for some new lasagna flavors (or you’re intolerant to nightshades like me) you’ve found the perfect recipe! This white pesto lasagna is made with a dairy-free alfredo, pesto, and ground turkey for some bright flavors to classic comfort food.

Why you’ll love this white pesto lasagna

  • It makes a great freezer meal! I love doubling the recipe and freezing some for an easy meal later. You could also prep totally as a freezer meal. See instructions below on best way to freeze it.
  • It switches up classic lasagna! If you want to try something with a little different flavor or avoid nightshades, this recipe is perfect! It gives the comforting vibes of lasagna while switching up the flavor!

The Ingredients for White Pesto Lasagna

  • Lasagna Sheets. I use these!
  • Buffalo Mozzarella. I like to use buffalo mozzarella because it’s way lower in lactose, and easier to tolerate than regular mozzarella. However, you can also leave it out or go with a  dairy-free mozzarella if desired.
  • Dairy-Free Alfredo. I use this, you can also use this.
  • Dairy-Free Ricotta. I use this, sub this for nut free!
  • Dairy-Free Pesto. I use this pesto!
  • Ground Turkey. You could also keep it vegetarian and skip the meat or use shredded chicken.
  • Italian Seasoning.
  • Fresh Basil.

The ingredients for white pesto lasagna roll-ups

How to make white pesto lasagna roll-ups

  • Step One. Cook the lasagna sheets.
  • Step Two. Prepare the filling.
  • Step Three. Prepare the lasagna roll-ups by filling the lasagna sheets each with a few spoonfuls of the ricotta mixture.

The steps of filling a pasta with filling and rolling up

  • Step Four. Top the lasagna rolls with the remainder of the alfredo sauce and pesto. Add a bit of buffalo mozzarella to the top of each roll-up.
  • Step Five. Cover and bake in the oven.

The white pesto lasagna roll-ups before and after baking.

  • Step Six. Serve topped with fresh basil and enjoy!

A spatula pulling out a serving of white pesto lasagna roll-ups from a casserole dish.


Tips & Tricks

  • Double the recipe and freeze it. The best way to do this is to fully assemble the lasagna and then freeze it in an airtight container for 2-3 months. You can then transfer it to the oven and bake for an extra 10-20 minutes from frozen.
  • Add extra vegetables. Extra veggies like cooked spinach or mushrooms would be a great addition to the lasagna filling.

Can you layer the lasagna instead of making roll-ups?

If you want to go with a layered lasagna, you can definitely do that. If you go with a no-cook method for the noodles, just add extra sauce to help them cook.

How to make this lasagna dairy-free

The recipe is written with dairy-free pesto, alfredo, and ricotta. The only dairy product used in the photos is buffalo mozzarella, which is actually much easier to tolerate for those who have issues with dairy. However, if you’re totally dairy-free, here are your options…

  • Skip the mozzarella altogether. If you can’t find a good dairy-free mozzarella, you can forgo it and add a bit more alfredo sauce on top.
  • Use dairy-free mozzarella. You can use a recipe like this, or a store-bought version.

Switching up the proteins

  • Keep it vegetarian. You can fully remove the protein to make this a vegetarian meal.
  • Use shredded chicken. You can easily use shredded chicken in place of ground turkey.

A plate with a serving of white pesto lasagna roll-up.

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White Pesto Lasagna Roll Ups {Gluten Free}

  • Author: Michelle
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Units Scale


  1. Preheat the oven to 375 F and lightly grease an 8×8″ casserole dish. Add about 1/3 cup of dairy-free alfredo to the base of the casserole dish. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve topped with fresh basil.


  • For a similar AIP recipesee this recipe. Sub the butternut squash sauce if desired!
  • All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
  • Method: Oven


  • Serving Size: 1 serving
  • Calories: 582
  • Fat: 41.1g
  • Carbohydrates: 22.9g
  • Fiber: 2.9g
  • Protein: 29.5g