Preheat oven to 350 degrees F. Meanwhile, in a large skillet, sauté the onion and garlic cook in the olive oil for 2-3 minutes until soft. Then add the ground turkey and Italian sausage and cook until no longer pink. Add spaghetti sauce and mushrooms; simmer 15 minutes, stirring occasionally. In a medium bowl, combine the ricotta cheese, 2 cups of mozzarella cheese, eggs, spinach, pepper flakes and nutmeg: Mix well. Spread 1/2 cup spaghetti sauce mixture in bottom of a 13x9-inch or 10x14-inch Lasagna Pan. Layer one sheet of egg roll wrappers over sauce; spoon cheese mixture over noodles. Spoon 1 cup sauce over cheese; repeat layering with remaining egg roll wrappers, cheese mixture and sauce. Cover with foil; bake 50 minutes or until bubbly. Sprinkle remaining mozzarella cheese over lasagna; return to oven and continue baking 5 minutes or until cheese is melted.