Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente, about 10 minutes. Stir occasionally to prevent sticking, then drain them in a colander and gently rinse with cold water to stop the cooking process. Lay the noodles flat on a clean kitchen towel to keep them from sticking together as you prepare the filling.

In a mixing bowl, combine the ricotta cheese with Italian seasoning until well blended. Spread an even layer of the ricotta mixture over each lasagna noodle.

Sprinkle sliced pepperoni evenly over the ricotta-covered noodles.

Starting from one end, carefully roll each noodle up tightly, securing the cheese and pepperoni inside. Place each lasagna roll seam-side down in a greased baking dish.

Pour marinara sauce evenly over the assembled roll ups, then sprinkle mozzarella cheese atop the sauce.

Preheat your oven to 350°F (175°C) and bake the assembled roll ups for 15-20 minutes until the cheese is bubbly and slightly golden.

Remove from the oven and let it cool for a few minutes before serving. Enjoy!