Mushroom and four-cheese lasagne

I made many, many alterations to this recipe. I subbed out half the cheeses for regular goat cheese, ricotta, and shredded cheddar - nowhere near me are there cheese like dolcalette or taleggio available at all. I also didn't have chestnut mushrooms available to me so I used shiitake and baby portabella. This was pretty good, but I think it needs a hint of spice to be a little more multidimensional. It would've been great with arugula salad + red wine vinegar + olive oil, but this was a late Friday meal cooked after work and I ran out of steam, so I sauteed some broccoli as my green side.