Dairy Free Lasagna Roll-Ups (With Ground Turkey + White Sauce)
These Dairy Free Lasagna Roll-Ups are made with an incredible white cream sauce. They're filled with a delicious ground turkey filling and can be made with regular or gluten free lasagna.
Servings: 4 people
Calories: 486kcal
Ingredients
- 1 10 oz box lasagna - gluten free or regular
Ground Turkey Filling
- 1 pound ground turkey
- 1 onion
- 2 celery stalks
- 3 tablespoons olive oil
- salt - to taste
- 1/2 teaspoon lemon pepper - or to taste
- 1 teaspoon garlic powder - or to taste
White Sauce
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 tablespoons flour - if gluten free rice flour or all purpose is a good option
- salt - to taste
- 1/2 teaspoon lemon pepper - or to taste
- 1/8 teaspoon turmeric - this does turn the sauce yellow so if you have really picky eaters this can be left out, but I do like the savory flavor it adds
- 1/4 cup nutritional yeast
- 1 can coconut milk
- 3/4 cup unsweetened plain almond milk
Instructions
Cooking the Ground Turkey Filling
- Chop your onion and celery into small chunks and saute with oil over medium heat (turning down to medium-low if they brown too fast) until translucent.
- Add in your ground turkey and seasonings and break up while stirring. Cook while stirring occassionally until meat is cooked through. Careful not to overcook since you will be cooking it a bit more in the oven as well.
Preparing the Sauce
- Heat a medium-sized pot over medium heat. Add oil, garlic, and flour. Mix until flour and oil combine then add in your seasonings and nutritional yeast and mix again.
- Add in your coconut milk and almond milk and mix until combined, making sure to break up the flour chunks as you mix. Turn the heat up to medium-high until thick and bubbly then turn off heat.
Rolling the Lasagna - see pictures in blog post
- Cook your lasagna according to package instructions. If they seem starchy (or are sticking together) after cooking you can rinse with cold water.
- Preheat your oven to 350°F
- Layer the bottom of a baking dish with a few spoonfuls of the white sauce (I used a 9-inch cake pan, but any similarly sized dish should work).
- To roll the lasagna lay one strip out on a plate at a time and spoon in 1-2 tablespoons of your filling at the very end. Every type of lasagna pasta will be slightly different so you might have to adjust how much you fill it based on your pasta. Roll them up tight using your fingers to make sure no filling falls out. When placing them in the baking dish tuck them tight next to each other so they don't come apart.
- Spoon the rest of your sauce on top then bake for 20-30 minutes or until sauce is starting to bubble, everything melds together, and meat is warm through.
Notes
Have extra lasagna? Depending on what type of lasagna you use you may have a couple of extra pieces that didn't get filled. You can just roll these up empty and stick them between other rolls in your pan.
Have extra meat? Similarly, if you use a smaller lasagna you may have a little bit of extra meat. You can just sprinkle it on top before covering with sauce.
I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.
Nutrition
Calories: 486kcal | Carbohydrates: 11g | Protein: 31g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 62mg | Sodium: 135mg | Potassium: 649mg | Fiber: 2g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 5mg