Turkey Sausage and Roasted Pepper Lasagne with Spicy Tomato Sauce

• 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

1. Preheat oven to 350 degrees.
2. In a hot casserole coated with olive oil, brown onions, garlic and season.
3. Add chiles, mushrooms and season.
4. Deglaze with wine, add tomatoes and herbs and bring to a simmer for 1 hour, cover ajar.
5. Occasionally stir and verify flavor.
6. Take 1 1/2 cups of sauce and blend very smooth in a blender and lift with 1/4 cup olive oil.
7. Reserve hot in a water bath.
8. With remaining sauce, let come to room temperature then mix with turkey sausage and peppers.
9. In a sprayed 9 by 13-inch lasagne dish, ladle some sauce then cover with noodles.
10. Repeat twice finishing with sauce.
11. Sprinkle with cheese and bake in oven for 1 hour.
12. Should be schreeching hot.
13. Broil if necessary to brown.
14. Let rest 8 minutes before cutting.
15. PLATING Sauce plate with pureed sauce and place a square slice on top.
16. Garnish with yellow peppers.

red onions, garlic, bird chiles, button mushrooms, red wine, roma tomatoes, herbes, extra virgin olive oil, peppers, turkey sausage, noodles, salt, yellow pepper brunoise

Taken from www.foodnetwork.com/recipes/turkey-sausage-and-roasted-pepper-lasagne-with-spicy-tomato-sauce-recipe.html (may not work)