Pre-heat the oven to 350. Lightly mist a 9x13 baking dish with cooking spray and set aside.
Boil and salt a large pot of water and cook lasagna noodles according to package instructions. Drain and rinse with cold water. Lay noodles flat on a clean dry surface and set aside.
In a mixing bowl, combine the tomato sauce, pizza sauce and Italian seasoning and stir together. Set aside.
Place the sausage in a large skillet over medium heat and cook until browned, breaking the meat up into small pieces as it cooks. When the sausage is cooked through, add the chopped pepperoni and 1/3 cup of the tomato sauce mixture and stir to combine. Remove from heat.
In a mixing bowl, combine the ricotta cheese, spinach and egg and stir until well combined. Spoon 1/3 cup of the cheese mixture onto each lasagna noodle and spread across the surface leaving a little room (about ½”) at the far end with no toppings. Top the cheese layer on each noodle with the meat mixture from step four, evenly dividing the meat between the noodles. Starting with one end (not the one with space at the end), roll the noodle over the filling until it becomes a complete roll. Repeat with all noodles.
Spoon ½ cup of the tomato sauce mixture into the prepared baking dish and spread across the bottom. Place the lasagna rolls seam down in the dish and spoon or pour the remaining sauce over top. Sprinkle the Mozzarella over the top of the rolls and place a pepperoni on each one. Cover the dish with aluminum foil and bake for 40 minutes.