Mix eggs, ricotta, mozzarella and parsley until blended. Spread thin layer of pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Reserve 3 lasagna noodles and 1/2 cup of the remaining pasta sauce for later use. Layer 3 of the remaining noodles and 1/3 of the remaining pasta sauce over sauce in prepared dish; top with layers of 1/3 each
of the vegetables, dressing and ricotta mixture. Repeat layers twice. Top with reserved noodles and pasta sauce. Sprinkle with Parmesan; cover.