Drain the pasta well. Mix in 3 cups of the sauce and all but 4 tbsp. of the ricotta cheese. Divide the mixture into 4 servings (just eyeball it). Into 4 ~20-oz. oven-safe bowls, layer 1/4 cup of sauce, 1 serving of the pasta/sauce/ricotta mixture, another 1/4 cup of sauce, and 1/4 cup of mozzarella cheese. Sprinkle with 1 tbsp. of Parmesan cheese.
TO FREEZE THE BAKED LASAGNA BOWLS:
Cover with plastic wrap, pressing down against the surface of the dish. Wrap tightly with foil. Wrap extra herbed ricotta cheese in plastic wrap, then in a freezer bag; freeze near the lasagna bowls.
Put the bowls and the herbed ricotta into the fridge 1 day before you plan to eat them. Before you bake: pull off the plastic wrap and recover the bowls with foil. Bake at 375° for 25 minutes, then uncover and bake for 10 minutes more. Check with an instant read thermometer to be sure that the middle of the pasta reaches 165°. Top with the herbed ricotta and serve.