Bring salted water to a boil in a large pot and cook lasagna noodles until al dente for about 10 minutes. Drain and keep flat to prevent sticking.

In a large mixing bowl, combine ricotta cheese with optional Italian seasoning and mix until smooth and creamy.

Take a cooked lasagna noodle and spread ricotta filling evenly over it, adding a layer of pepperoni. Roll tight and place seam-side down in a greased baking dish.

Pour marinara sauce in the baking dish's bottom. Place the rolled noodles on the sauce and cover with remaining marinara sauce. Sprinkle with shredded mozzarella.

Preheat oven to 375°F (190°C) and bake for 15-20 minutes, until cheese is bubbly and golden.

Let cool for a few minutes before serving. Optionally garnish with parsley or Italian seasoning.