Dice the roo (un-marianted stuff, the tenderer the betterer), braise, simmer with garlic. Make a batch of your special-secret-nonna-recipe bolognese sauce with that instead of mince. Avoid anything silly like capsicum or carrot though, you want this baby sloppy.
Layer pre-roasted capsicum (get rid of the white scaffolding, salt the slices, oil them, splash some vinegar about the place and char-grill the little guys if you can) and large basil leaves (fresh) between pasta sheets and bechamel.
I like my lasange a little loose, it feels more real that way – like you’d serve tagliatelle. Make it however you like though; your call. Nutmeg on top.