In a large Dutch oven, heat over medium heat and add sweet Italian turkey sausage, ground beef, minced onion, and crushed garlic. Cook for about 8-10 minutes, breaking up the meat until it's browned and no longer pink.

Stir in sugar (if using), dried basil, Italian seasoning, salt, black pepper, and fresh parsley. Allow this mixture to simmer for 5 minutes over low heat to enhance the flavors.

In a separate bowl, combine ricotta cheese, the egg, additional chopped parsley, and a pinch of salt. Mix thoroughly until smooth.

Spread 1.5 cups of the meat sauce evenly at the bottom of a 9x13 inch baking dish. Place three gluten-free no-boil noodles over the sauce.

Spread half of your ricotta cheese mixture over the noodles, followed by half of the shredded mozzarella cheese. Spoon an additional cup of meat sauce over the cheese layer.

Repeat the layering process with the remaining noodles, ricotta mixture, and mozzarella cheese. Finish by topping it all off with the last of the meat sauce.

Preheat your oven to 375°F and place the assembled lasagna in for baking. Allow it to bake uncovered for 45-55 minutes.

Once baked, remove the lasagna from the oven and let it rest for 15 minutes before serving.