Heat a Dutch oven or large skillet over medium heat. Add turkey sausage, ground turkey, onion, and garlic; cook and stir until well browned, about 15 minutes. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with parsley, basil, Italian seasoning, fennel seeds, and black pepper; simmer, uncovered, about 1 1/2 hours, stirring occasionally.

Preheat the oven to 375 degrees F (190 degrees C).

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

Spread 1 1/2 cups sauce in bottom of a 9x13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread half the ricotta over noodles; top with one third mozzarella slices. Spoon 1 1/2 cups sauce over mozzarella; sprinkle with 1/4 cup Parmesan. Repeat layers; top with remaining mozzarella and Parmesan cheese. Cover dish with aluminum foil, making sure foil doesn't touch cheese to prevent sticking.

Bake in the preheated oven until sauce hot and cheese melted, about 25 minutes. Remove foil; continue baking until cheese golden brown, about 25 minutes more. Cool 15 minutes before serving.