I began with making the homemade pasta sauce again - only this time with 3 cans of chopped tomatoes instead of 2, and a bit more wine. You can see the original walkthrough for the sauce and the lasanga here. The other difference is that I made the sauce a bit more "spreadable" with the handyness of an immersion blender. While I prefer a chunky sauce with plan noodles, for a lasagna and the layers and the cheese and everything else, it's better to have a thicker sauce with less chunks.
Below: (First tomato add -> Simmered down -> After blending -> With the basil)

With the sauce done (it took about 3 hours for the simmering and the like), I prepped the veggies, cheese, and pasta.
The cheese filling (which I really didn't do before) consisted of 15oz ricotta ("full" fat, which is still relatively little), 4oz fresh goat's cheese, a handful of shredded asiago, a handfull of freshly shredded parmesan, an egg, fresh chopped italian parsley, fresh chopped basil, and S&P.

(showing the fineness of the parmesan)

With that all mixed up, I chopped up some (on sale!) crimini mushrooms with my handy-dandy (product placement!) Pampered Chef Food Chopper. This is about 2 1/2 C:

Once the noodles had been soaking for about 20 minutes (I used some whole-wheat lasagna noodles found at my local Co-Op), I layered everything in the pan for baking the next night: sauce, noodles, cheese mixture, musrooms, sauce, noodles, cheese mixture, rest of the sauce (it covered the top this time! rock!), then some more asiago and parmesan. Here it is, ready to put in the fridge for the night (covered by plastic wrap):

When everyone showed up the next night, I the lasagna in a preheated 350-degree oven and it cooked for about 45 minutes, until it was all bubbly and we were salivating from the smell (I'd already served the Caesar salad - that recipe to run soon). It came out gorgeously (see the photo at the top), and tasted heavenly. The husband had senconds, and we were left with only 3 small pieces leftover.

Check out these happy faces. The lasagna was a hit - the mushrooms added an incredible flavor and meatiness, and the cheese mixture was perfect - not too stringy-cheesy, with a perfect balance of "tang" from the goat's cheese and smoothness from the ricotta. I'll definitely be making this again. I also got thumbs up from friends Amychan, Laura, and SK, who had the leftovers.

Please ignore the huge soda cup - it wasn't part of the original placesetting.