Preheat the oven to 375 degrees Fahrenheit. Mix the whipped cream cheese, basil, oregano, cheddar cheese, and garlic salt. Set aside.

In a large pot, boil the lasagna noodles for two minutes only. They should be pliable enough to bend. Drain the noodles.

Spray a muffin pan really well with canola spray. Then, criss-cross the lasagna noodles over each other. Spoon a tablespoon of marinara in the center, then a dollop of the cream cheese mixture on top. Fold over the noodles and pinch the edges to resemble a purse. Bake in the muffin tray for 15 minutes, or until starting to get golden and crispy.

Add some cheddar cheese and a shake of oregano on top of the lasagna cups. Return to the oven and bake an additional four to five minutes or until cheese is melted and bubbling.