Although I don't know which interpretation is used at this place, I find that bolognese sauce at most Italian restuarants is just a tomato meat sauce. It may have some milk or cream in it, but it is by no means a "white sauce".
The lasagna, according to the desciption, seems to have two sauces in it. A red tomato sauce and a bechamel. That is a pretty traditional recipe.
[FONT=Verdana, Arial, Helvetica, sans-serif]Tagliatelle Egg Pasta with meat ragu Bolognese is probably closest to the "plain ole" thing.[/FONT]