Me Cook Pretty One Day

Here's a question for the many fine cooks on my f'list:

A good while back, I improvised a white lasagne with the ulterior motive of gaining the admiration of that shiny new tomato-hating boy who I'd just started dating, beowabbit. The lasagne was pleasant (and I think the boy took a shine to me), but the flavor was definitely on the bland side. Components, in addition to the pasta, included riccota, mozzella, parm/romano mixture, ground sweet Italian sausage, crimini mushrooms sauteed with onions, red bell pepper, garlic pesto and alfredo sauce (both sauces store-bought, but upscale). I might have thrown in whatever basil or oregano was on the shelf.

I want to try this again, but it needs more cowbell. I want it to have kick. I'm thinking increase the garlic, and maybe add white pepper (tell me if that's a bad idea), but what else? You can put almost anything in lasagne, but my creativity is a little more stunted in the kitchen than in the theatre. The only must-avoids are tomato and cilantro, but anything else is a Go. Any ideas for giving a white lasagne more attitude?

(BTW, no need to work around my own diet. I can eat anything so long as I control my own portions. The Wabbit, on the other hand, can eat the world if not stopped. :-)