Belgians tend to be dry (although your recipe doesn't have the sugar that would make it so). Caramel makes it sweeter, not drier. More extract would make it maltier; but more Munich or aromatic could help as well if you mash. You'd need more hops to balance the malt.
I don't know about lactose sugar in secondary. Forgetting about adding to the gravity, you could add spices at bottling (steeping in vodka first) to get more flavor.