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In a large skillet add ground beef. Cook until browned. Add onion, garlic, salt, pepper, oregano, and paprika. Stir to combine, and cook for 1-2 minutes or until fragrant. Add marinara sauce. Cover and let simmer for 20 minutes.
Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, add ricotta cheese, egg, parmesan cheese, 1 cup mozzarella cheese, and Italian parsley. Stir until the ingredients are well combined.
Spread a couple tablespoons of the ricotta mixture over each of the cooked lasagana noodles. Add a couple tablespoons of the marinara mixture on top. Roll the noodles over themselves.
In two 12-inch skillets and ¼ of the remaining marinara mixture or just enough to cover the bottom of the skillet. Place the rolls on top, laying them seam side down. Top with a spoon over ragu sauce over each roll, and cover them with mozzarella cheese.
Bake for 20 minutes or until cheese is browned and bubbly.