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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 ½ cup for the top. Drizzle 1 tablespoon sauce over cheese. Roll to close, then place on the baking dish, seam side down.
Pour 1 ½ 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.