Prep the Noodles and the Filling:

1. Preheat the oven to 425°F and lightly grease a 9 x 13-inch baking dish.
2. Bring a large pot of water to a boil and cook the lasagna noodles until el dente, according to the package directions. Drain the noodles and spread out on a lightly oiled baking sheet. Set aside.
3. While the noodles are cooking, make the filling. In a large bowl, combine the ricotta, mozzarella, parmesan, seasonings, shallot, garlic, and mini pepperoni.
4. Taste the mixture and then season with salt and pepper, as needed. Mix in the egg.

To Assemble:

1. Spread half of the marinara sauce in the bottom of the baking dish.
2. Spread one lasagna noodle out on your work surface and spoon roughly 3 tablespoons of the filling evenly over the noodle. Roll up lengthwise – forming a roll similar to the shape of a cinnamon roll. Place the roll seam-side down in the marinara sauce. Continue until all the rolls have been filled and formed.
3. Spoon the remaining marinara sauce evenly over the top of the lasagna rolls.
4. Top with the shredded mozzarella and parmesan cheeses. Evenly disperse the mini pepperoni over top of the rolls.
5. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes or until the cheese is melted, bubbling, and golden brown.
6. Allow the lasagna rolls to cool for a few minutes before serving.