In a large skillet add ground beef, cook until browned. Add onion, garlic, salt, pepper, oregano, and paprika. Stir and cook for a couple minutes until fragrant. Add marinara sauce. Cover and let simmer for 20 minutes.
In a large mixing bowl, add ricotta cheese, egg, parmesan cheese, 1 cup mozzarella cheese and Italian parsley. Stir until everything is combined well.
Spread a couple tablespoons over each of the cooked lasagana noodles. Add a couple tablespoons of the ragu mixture. Roll.
In two 12-inch skillets and 1/4 of the remaining ragu mixture, just enough to cover the bottom of the skillet. Add the rolls, laying them seam side down. Top with a spoon over ragu sauce over each roll, cover with mozzarella cheese.
Bake at 350 degrees F. for 20 minutes or until cheese is browned and bubbly.