How do you cook an authentic (ish) lasagne?

[mrsm43s]

I'm having a few people round for dinner, and I've settled on cooking a lasagne. Because its a simple dish, I want to do it well!

I make lasagne all the time, but I've veered quite far away from an authentic lasagne, I tend to do a meat and veg version, and chuck in all sorts from the fridge when doing it. It's nice, we like it, but its not a "proper" lasagne, which is what I want to serve to guests.

So I googled and settled on a recipe, but, the more I think about it, the more I'm worried it might be a bit bland? Specifically, it surprises me that the only herb used is bay leaves, and that there is no garlic or red pepper in the recipe.

This is the recipe. www.insidetherustickitchen.com/classic-beef-lasagne-spinach-pasta/

So what do you think? Would it be good as is, or would you add in any of the following: Finely diced red pepper (with or after the soffrito), minced garlic, oregano and basil?

If you do a good, authentic-ish (by which I probably mean something that you'd expect to be served at a British Italian restaurant that hand made its own food) lasagne, what's your recipe?

We'll be doing the whole thing from scratch, including the Bechemel and the pasta.

The Delia Smith is great.
It contains garlic, and bacon, I think nutmeg, Add oregano.

Do not chuck in peppers or any odds left in frig.
It does take time to do properly.

This is the world's best lasagne - Lorraine pascale's dad's recipe
I always do half as much again of the bechemel otherwise I find there isn't enough
lemonandvanilla.blogspot.com/2016/01/lorraine-pascale-dads-lasagne-lasanha.html?m=1

Start with a mix of finely chopped onion, carrot and celery to be authentic, it's called soffritto.

I do that, but call it a mirepoix. I'm obviously getting inauthentic French into my lasagne.

I gently warm my milk with onion, nutmeg and bay leaf the day before then let it infuse overnight before making the (surely also French?) Béchamel sauce.

I think I might have cultural confusion...

No idea where Bechamel sauce was invented, but the Italians call it besciamella, I believe. I could eat it by the spoonful.

@Gasp0deTheW0nderD0g

No idea where Bechamel sauce was invented, but the Italians call it besciamella, I believe. I could eat it by the spoonful.

Anyone who has spent time with Italians and French people knows they claim all sorts of foods for their nations