1¼ pounds (20 ounces) lean ground turkey
1 pound (16 ounces) sweet Italian sausage, casings removed
1 large onion, chopped (2 cups)
5 cloves garlic, minced (1 Tablespoon)
2 teaspoons Italian seasoning
1 teaspoon dried basil
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
1 Tablespoon granulated sugar
1 (28 ounce) can crushed tomatoes, preferably salt free
2 (8 ounce) cans tomato sauce, preferably salt free
2 (6 ounce) cans tomato paste, preferably salt free
½ cup red wine
12 ounces lasagna noodles, cooked according to package directions
1½ cups (12 ounces) ricotta cheese
1 large egg
1½ pounds (24 ounces) whole milk mozzarella cheese, shredded
6 ounces Parmesan cheese, grated

For the Meat Sauce:
Brown turkey and Italian sausage in a large Dutch oven over medium heat, breaking up the meat as it cooks.  Transfer to a colander; run under hot water to remove as much grease as possible.  Allow to cool; rub meat between fingers to break up into small pieces.

Wipe Dutch oven with paper towel to remove any remaining grease.  Add onions and garlic.  Sauté over medium heat for about five minutes.  Return meat to Dutch oven.  Add Italian seasoning, basil, salt, pepper, and sugar.  Stir  well to combine.  Add crushed tomatoes, tomato sauce, and tomato paste; stir well to combine.  Add wine; stir well to combine.  Cover and reduce heat to medium low.  Cook for two hours, adding more liquid if necessary.  (Note:  Rather than cooking on stove, transfer mixture to a crock pot and cook on high setting for five hours; or cook covered in 300° F oven for three hours.)

For the Lasagna:
Mix ricotta cheese with egg.  Set aside.

Note:  Assembly is based on 8 x 6-inch baking dish.  If using 13 x 9-inch baking dish, double ingredients.

First Layer:  Spread ¾ cup of the meat sauce in the bottom of a 8 x 6-inch baking dish.  Arrange two noodles cut to size lengthwise over the meat sauce.  Top with 4 ounces of the shredded mozzarella cheese, and ?-ounce of the grated Parmesan cheese.

Second Layer:   Spread ¾ cup of the meat sauce over the first layer.  Arrange three noodles cut to size crosswise over the meat sauce.  Top with ½ cup of the ricotta cheese mixed with egg, and ?-ounce of the grated Parmesan cheese.

Third Layer:   Spread ¾ cup of the meat sauce in the bottom of a 8 x 6-inch baking dish.  Arrange two noodles cut to size lengthwise over the meat sauce.  Top with 4 ounces of the shredded mozzarella cheese, and ?-ounce of the grated Parmesan cheese.

Preheat oven to 375° F.

Cover lasagna with aluminum foil.  Bake covered in preheated oven for 20 minutes.  Remove aluminum foil.  Bake uncovered 15 minutes, or until golden brown and bubbly.  Remove from oven; let rest 10 minutes before serving.  Yield:  4 servings per 8 x 6-inch pan; 3 lasagnas total.