For Chianti tomato sauce, in a large saucepan heat 1 teaspoon of the olive oil over medium heat. Add onion and garlic; cook about 3 minutes or until onion is tender. Add tomatoes, Chianti, oregano, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly reduced.
Meanwhile, in a very large skillet heat 1 tablespoon of the olive oil over medium heat. Add sausage pieces and mushrooms; cook until mushrooms are tender. Stir in roasted red peppers and basil; set aside.
Spoon one-fourth of the Chianti tomato sauce into a 3-quart rectangular baking dish. Arrange one package of the ravioli on top. Spoon half of the sausage-mushroom mixture over. Spoon another one-fourth of the sauce over sausage-mushroom mixture in baking dish. Top with half of the mozzarella cheese. Spoon another one-fourth of the sauce over cheese. Repeat layers with the remaining ravioli, sausage-mushroom mixture, sauce, and cheese. (To serve today, omit Step 4. Continue as directed in Step 5, except bake, covered, for 35 minutes. Uncover and continue as directed.)
Cover baking dish tightly with foil. Chill for at least 4 hours or up to 12 hours. Let stand at room temperature for 30 minutes before baking.
Preheat oven to 375 degrees F. Bake, covered, for 50 minutes. Uncover. Bake about 5 minutes more or until cheese is bubbly and lasagna is heated through. Let stand for 10 minutes before serving.