Preheat oven to 350 degrees Fahrenheit.

In a medium saucepan, combine spaghetti sauce, diced tomatoes, sliced mushrooms, red wine, and hot sauce.

Simmer the sauce mixture over low heat, stirring occasionally.

In a large skillet, combine ground turkey, minced garlic, and diced shallots.

Cook the turkey mixture over medium heat until the turkey is browned.

Drain any excess liquid from the cooked turkey.

Add the cooked turkey mixture to the sauce mixture and heat through.

In a medium bowl, combine ricotta cheese and skim milk.

Mix the ricotta cheese mixture until smooth.

Lightly spray a 9x13 inch baking pan with olive oil.

Place three cooked whole wheat lasagna noodles on the bottom of the prepared pan, overlapping slightly.

Spread 1/3 of the ricotta cheese mixture evenly over the noodles.

Top the ricotta cheese layer with 1/3 of the sauce mixture.

Repeat the layering process twice more: noodles, ricotta cheese mixture, and sauce mixture.

Top the final layer of sauce with shredded lowfat mozzarella cheese.

Sprinkle low-fat parmesan cheese over the mozzarella cheese, if desired.

Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and lightly browned.

Let the lasagna rest for 10 minutes before slicing and serving.