1. Heat oven to 375 degree F. Spray two 8 x 8-inch baking pans with nonstick cooking spray. Set aside.
2. Cook ground beef in a large skillet until no longer pink; drain. Stir in marinara sauce.
3. In a small bowl, stir together ricotta cheese, egg yolks and Italian seasoning. Spread 1/2 cup marinara sauce in the bottom of each pan. Place 2 noodles over sauce in each pan. Divide the ricotta mixture between the pans, about 1 cup in each. Spread level. Top each with 1 cup marinara, then 2 more noodles. Divide remaining marinara between two pans, spreading to cover. Sprinkle each with 1 cup grated mozzarella and 2 tablespoons Parmesan. Cover each pan with nonstick foil. Freeze one.
4. Bake remaining lasagna at 375 degree F for 30 minutes. Uncover and bake an additional 10 minutes. Let stand at least 5 minutes before serving.