Preheat oven to 375 degrees F. For sauce, in a large saucepan heat 1 tablespoon of the oil over medium heat. Add onion and garlic; cook about 3 minutes or until onion is tender, stirring occasionally. Stir in tomatoes, Chianti, Italian seasoning, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture is slightly reduced.
Meanwhile, in an extra-large skillet heat the remaining 1 tablespoon oil over medium heat. Add sausage and mushrooms; cook until mushrooms are tender, stirring occasionally. Stir in roasted peppers and the 1/2 cup basil.
To assemble lasagna, spread one-fourth of the sauce in the bottom of a 3-quart rectangular baking dish. Top with one package of the ravioli and half of the sausage mixture. Spread another one-fourth of the sauce over sausage mixture in dish. Sprinkle with half of the cheese; spread another one-fourth of the sauce over cheese in dish. Top with the remaining ravioli, sausage mixture, sauce, and cheese. (To serve today, omit Step 4. Continue as directed in Step 5, except bake, covered, for 35 minutes. Remove foil. Bake, uncovered, about 5 minutes more or until lasagna is heated through and cheese is bubbly.)
Bake, covered, for 35 minutes. Remove foil. Bake, uncovered, about 5 minutes more or until lasagna is heated through and cheese is bubbly. Let stand for 10 minutes before serving. If desired, sprinkle with additional basil.