1. Preheat oven to 375°.
2. To make the red sauce, saute olive oil, onions and garlic with 1 tsp of salt and 1/2 tsp pepper. Add the ground turkey and Italian sausage. Once browned, add the San Marzano Tomatoes (crush with your hand), marinara sauce, Italian seasoning and red wine. Simmer on low with lid open for 15 minutes.
3. For the béchamel white sauce, melt the butter and add the flour whisking constantly until flour is cooked (1 minute). Slowly add 3 cups of milk 1/2 cup at a time until the sauce thickens to consistency of mashed potatoes. Then add another 1/2 cup and sprinkle in the nutmeg, 1 tsp of salt and 1/2 tsp of pepper.
4. Slice three zucchini in thin length wise slices and salt on both sides. Let stand and soak up excess moisture with paper towels.
5. In a large baking dish, layer as follows: two ladles of red sauce, a layer of sliced zucchini, red sauce, béchamel, 1/4 c grated Parmesan, one layer no boil lasagna noodles, red sauce, béchamel, 1/4 c grated Parmesan, layer of sliced zucchini, red sauce, béchamel, 1/4 c grated Parmesan and top with a cup of shredded mozzarella.
6. Place baking dish on a cookie sheet and bake covered with foil at 375° for 30 minutes. Remove foil and bake another 20 minutes.
7. Let stand 15 minutes before serving.
