Pour 1/2 cup of boiling water over sun-dried tomatoes and let soak while you prepare the sauce.
To make sauce, heat olive oil over medium-high heat in a large pot. Add onions and garlic. Cook and stir until onions have softened, about 4 minutes.
Add ground turkey and sausage, breaking up any large pieces. Cook until meat is no longer pink. Add zucchini and cook for 2 minutes. Add from pasta sauce to ground black pepper inclusive. When sun-dried tomatoes are soft enough, drain and chop them (fine) and add to sauce. Bring sauce to a boil.
Reduce heat to low and simmer, covered, for 20 minutes. Stir in minced basil and remove from heat.
Combine ricotta, feta and spinach in a bowl. Refridgerate until needed.
Cook lasagna noodles according to package directions. Drain well.
Preheat oven to 375ºF. To assemble lasagna, lightly spray a deep 9 x 13-inch casserole dish with cooking spray. Spoon some meat sauce over bottom of dish.
Arrange 4 noodles over sauce and layer as follows: 1/3 meat sauce, 1/2 4-cheese blend, 4 noodles, 1/3 meat sauce, all of the ricotta/spinach mixture, 4 noodles, 1/3 meat sauce, 1/2 4-cheese blend.
Cover loosely with foil and bake for 30 minutes. Uncover and bake 10 more minutes. Let lasagna stand for 10 minutes before serving.