Cheddar is the big outsider here. Does not belong in this company. But supermarket cheddars are so bland they hardly harm anything, nor do they contribute much. Ricotta ought to replace the mozzarella as well, unless you are using fresh mozzarella and not the low moisture play-dough stuff. Parmigiano is not the stuff in the round green box, usually labled Parmesan.

I've never made lasagna with cheddar. One of my favorite lasagna recipes is this one: http://www.epicurious.com/recipes/food/views/Turkey-Sausage-Spinach-Lasagna-with-Spicy-Tomato-Sauce-100988

And how attached are you to that cheddar?

Are you wanting to use a bolognese sauce (with meat) or a meatless tomato based sauce?