In a large Dutch oven, heat over medium heat and add the sweet Italian turkey sausage, ground beef, minced onion, and crushed garlic. Cook until browned and fully cooked through, about 8–10 minutes.

Once the meat is browned, add crushed tomatoes, tomato paste, and tomato sauce to the pot. Stir in water along with sugar, dried basil, Italian seasoning, salt, ground black pepper, and chopped fresh parsley. Allow the sauce to simmer for 30–40 minutes, stirring occasionally.

In a medium bowl, combine ricotta cheese, the egg, and a tablespoon of chopped parsley. Whisk the mixture until smooth and creamy.

Preheat your oven to 375°F (190°C). Spread 1.5 cups of the meat sauce on the bottom of a baking dish. Layer three gluten-free lasagna noodles, half of the ricotta mixture, and 1/2 cup of shredded mozzarella cheese. Repeat the layers, finishing with a final layer of meat sauce and the remaining mozzarella on top.

Bake uncovered for 45 minutes. Allow it to rest for about 15 minutes before slicing.