Pour 1/2 cup boiling water over the sun-dried tomatoes and let soak while you prepare the sauce.
To make the sauce, heat the olive oil over medium-high heat in a large pot.
Add the onions and garlic.
Cook and stir until the onions have softened, about 4 minutes.
Add the ground turkey and sausage, breaking up any large pieces.
Cook until the meat is no longer pink.
Add the zucchini and cook for 2 minutes.
Add all of the remaining ingredients except for the fresh basil.
When the sun-dried tomatoes are soft enough, drain and chop them finely and add to the sauce.
Bring the sauce to a boil.
Reduce the heat to low and simmer, covered, for 20 minutes.
Stir in the minced basil and remove from the heat.
Combine the ricotta, feta, spinach and egg in a medium bowl and mix well.
Refrigerate until ready to use.
Cook the lasagna noodles according to package directions and drain well.
Preheat the oven to 375 degrees F.
Grease a deep 9" x 13" baking dish and spoon some meat sauce over the bottom of the dish.
Arrange 4 noodles over the sauce and layer as follows: 1/3 meat sauce, 1/2 shredded cheese, 4 noodles, 1/3 meat sauce, all of the ricotta/spinach mixture, 4 noodles, the remaining meat sauce and the remaining shredded cheese.