• Preheat oven to 375°F.

Prep the meat:

• Break the uncooked pasta into fourths.  Cook pasta according to package directions for al dente; drain.
• While the pasta is cooking, combine mozzarella, ricotta, egg whites and oregano in a medium bowl; set aside.
• In a nonstick skillet, cook beef over medium-high heat, about 6 minutes. Add asparagus, salt and pepper; cook, stirring occasionally, until asparagus is bright green, about 2 minutes. Add marninara sauce and stir to combine; set aside.

Assemble The Ramekins:

• Generously coat six 6oz ramekins with cooking spray.  Sprinkle 1/2 teaspoon Parmesan in bottom of each ramekin and evenly cover bottoms.
• Place one noodle square on bottom of each ramekin; top with about 1 1/2 T beef mixture and then top with about 1 T cheese mixture. Repeat this step two more times to form 3 layers of noodles, beef and cheese in each cup. Place a final noodle square on each lasagna; sprinkle each with 1/2 teaspoon remaining Parmesan.
• Cover lasagnas with aluminum foil and bake 20 minutes. Remove from oven; let cool for 3 minutes. Yields 1 lasagna per serving.