Unlike Reesha, I have never particularly cared for bechemel in lasagna. It's often just too heavy and rich for me--and I don't generally shy from rich foods. I have to wonder if all that cheese will overpower the mushrooms.

That said, here is an alternative to the NYT's recipe that goes a little easier on the cheese. It also looks to be a bit cheaper to make (which is often a concern of mine). I'd be tempted to try this one notwithstanding my prior comments because I know DH would love it.