Turkey Sausage and Roasted Pepper Lasagne with Spicy Tomato Sauce

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4 red onions, sliced

24 cloves garlic, thinly sliced

1 1/2 tablespoons minced dry Thai bird chiles

4 cups sliced button mushrooms

2 cup red wine

4 (16-ounce) cans whole roma tomatoes, roughly chopped

2 tablespoons herbes de Provence

1/2 cup extra virgin olive oil plus extra for cooking

1 (16-ounce) can roasted peppers stored in olive oil, drained, rinsed and julienne

1 pound turkey sausage, out of casing, broken up

1 cup Parmigiano-Reggiano

1 pound lasagne noodles, blanched and refreshed

Salt and black pepper, to taste

1 yellow pepper brunoise, for garnish