Take each lasagne sheet and add around ⅙ of the ricotta mixture to one edge of each sheet. Carefully roll it up, keeping it quite tight. Repeat with the other five sheets.
Taking an oven dish, pour enough of the cheese mixture in to just cover the bottom.
Place the rolls side by side in the dish.
Cover with the remaining cheese sauce and sprinkle over a touch of paprika.
Top with the remaining grated cheese.
Bake for around 30 minutes, just until the cheese is bubbling and browned.
Serve immediately with a fresh salad and/or a side of garlic bread. Enjoy!