Delicious Lighter Lasagna

My regular lasagna has always received rave reviews.  Even from Italians!  I tried to lighten it up, reduce calories and make it healthier.  It's still awesome!  Definitely give this one a try!  One word of warning, it is a bit of work but defintiely well worth the time spent!  To make this rockin lasagna you will need:
1 package sweet Italian turkey sausage, casing removed

3/4 pound lean ground turkey

2 hot Italian turkey sausage links, casing removed

1/2 cup minced onion

3 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup of white wine

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons  chopped fresh parsley

12 lasagna noodles, or buy the ready to use ones

16 ounces ricotta cheese

1egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

1.  In a Dutch oven, cook sausage, ground turkey, onion, and garlic over medium heat until well browned. Stir in the white wine.  Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2.  If not using the recipe ready lasagna noodles, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3.  Preheat oven to 375 degrees F.

4.  To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5.  Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.