Boil the lasagna noodles according to the package directions, undercooking by 2 minutes (to leave them very al dente). Drain and rinse under cold water.
In a large mixing bowl, fold together the ricotta cheese, egg whites, Parmesan cheese, parsley, salt, pepper, and garlic powder to make the ricotta filling.
Start building the lasagna by spreading a thin layer of the Bolognese sauce at the bottom of the prepared baking dish. Top the sauce with ⅓ of the cooked noodles. Top the noodles with ⅓ of the ricotta cheese mixture, dropping it into the dish in small dollops. Top the ricotta cheese with ⅓ of the Bolognese sauce. Finally, top the sauce with 1 cup of mozzarella cheese to complete the layer. Repeat to create 3 full layers of ingredients.
Cover with aluminum foil, and bake for 40 minutes. Remove aluminum foil, and bake for an additional 20 minutes, or until sauce is bubbly hot and cheese begins to brown. Let cool for 10 minutes before slicing. For 100 calorie portions, slice Lasagna into 36 sections by cutting 6 rows by 6 rows.