For The Sauce:

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In a large pan place your heirloom tomatoes whole in with your chopped onion, salt, sugar, pepper, and red pepper flakes. Cook uncovered stirring occasionally to work ingredients together for 30 minutes or until all ingredients begin to break down. Lower the heat and cover for another 30 minutes. Pour in 1 cup of good red wine (we used an organic cab) and cook uncovered for another 15 minutes. Let cool and ladle into a food process until smooth (you may have to do this in a few batches)

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For the Ricotta:
 

1. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
    

2. Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
    

3. Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Ricotta/Spinach Mixture:

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1. Blend the ricotta with one egg. Then add parmesan, salt and pepper, and then nutmeg. Finally add the well-drained spinach to the mixture and blend well.

Turkey Meat Mixture:
 

1. Brown our ground turkey, salt, pepper, cayenne pepper and garlic in a large skillet using ghee or rice bran oil ( you can use any high temperature oil, but we like these two choices the best).
    

2. After your turkey is brown but half way cooked turn the stove off and ladled about a cup of our home made sauce in just to coat. Set aside.

Assembly:
 

1. To assemble the lasagna, start by adding a little bit of sauce to the bottom of your casserole dish (roughly 14 x 11 inches). This will prevent the pasta from burning and keep the bottom layer moist.
    

2. Place your first layer of noodle down and ladle a generous amount of sauce on top of your noodles. Spread an even layer on each noodle covering corner to corner then spoon an your turkey mixture (think about getting meat in every bite).
    

3. Grab your ricotta and spinach mixture. Spoon generous portions over the meat layer. Don't worry about making it look pretty.
    

4. Place your fresh mozzarella evenly on top of your ricotta and spinach . Layer one down!
    

5. Repeat the layering process — noodles, sauce, turkey, ricotta-spinach mixture then mozzarella — until your dish is filled to the brim. Budget out your ingredients so that they last until the end. It doesn't have to look perfect, by the time it's out of the oven all your ingredients will meld together and be amazing...world famous actually.
    

6. Ready to hit the oven. 350 degrees for 1 hour. Use a fork to make sure your noodles are cooked through. When done, take it out of the oven and let it rest for about 10-15 minutes before serving up.