Sauce (optional: use 1 (24-ounce) jar marinara instead of homemade sauce)
1tablespoonextra virgin olive oil
28ouncesdiced tomatoes cans, with liquid
1 1/4teaspoonsdried oregano
1/2teaspoonkosher or sea salt
10whole-grain lasagna noodlesboiled according to package
Over medium heat, in a saucepan with extra-virgin olive oil, sautè the garlic for 1 minute. Add the canned tomatoes, bring to a boil then lower the heat to a simmer. Season with salt, pepper, and dried oregano then simmer for 15 - 10 minutes.
Preheat the oven to 375 degrees F.
Pour 1 cup sauce in the bottom of a 13 x 9-inch casserole pan, set aside.
Combine cheeses, pepper, and oregano. Evenly spread cheese mixture over each lasagna roll, retaining 1/2 cup for the top. Drizzle 1 tablespoon sauce over cheese. Roll to close, then place on the baking dish, seam side down.
Pour 1 1/2 cups sauce over the top and sprinkle on remaining cheese mixture. Serve any remaining sauce with rolls. Loosely cover with foil and bake in the preheated oven for 25-30 minutes or until cheese is completely melted.
Let the rolls rest for a few minutes before serving.