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.