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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