How long can I refrigerate an uncooked ricotta lasagna?

Yes, I've always added egg into the ricotta, along with garlic powder, parsley, and parmesan cheese. The egg gives it a creamier consistency as far as spreading and makes it taste better for sure. I made a lot of lasagna for this Christmas and for the first time, prepared them 2 days beforehand. It's now Jan 10th and I still have the extra (leftover ricotta with raw egg mixture) in a container in the fridge. When I opened it i noticed the egg had separated. I know I can mix it with a spoon and it smells fine but I'm leary about using it for another dish because 3 weeks have gone by. Do I just dump it? Thank you.

I would bake it, cool to room temp., plastic wrap it (tight), and re-heat it in the oven on the day.
(That's what we do at the restaurant).

Curious; why eggs? It's not really necessary in a lasagna. If it's to make sure it sets and doesn't fall apart, as long as you let it rest for about half an hour before cutting, if should set just fine. (just curious, not judging)

Yes. It will be fine for 48 hours.