I think you are better off using either bechemel or ricotta. I don't think if you made a bechemel sauce and added ricotta that it would stand out very much. Ricotta doesn't really have much flavor so it would get kind of lost in the sauce.
But a traditional style lasagne alla bolognese is beautiful.
Similar to a "real" style Italian bolognese sauce and the Americanized "meat" sauce. Both are delicious, and similar, yet different enough to be their own thing. Same thing with Italian lasagne and American lasagne...both are great, just different.
This thread makes me want to eat some.