Boil a large pot of salted water, add the lasagna noodles, and cook until al dente, about 8-10 minutes. Drain and cool.

In a bowl, mix ricotta, ½ cup mozzarella, Parmesan, egg, salt, and pepper until smooth. Optional: add Italian seasoning.

Spread 2-3 tablespoons of the cheese mixture on each noodle and layer with 3-4 slices of pepperoni. Roll tightly.

Preheat oven to 375°F (190°C). Pour 1 cup marinara into a baking dish, place roll ups seam-side down, and cover with remaining sauce.

Sprinkle remaining mozzarella on top, optionally add more pepperoni, cover with foil, and bake for 25 minutes; uncover and bake for another 10.

Let cool for 5 minutes. Garnish with parsley or basil, serve with extra marinara.