Coarsely grate the Parmesan. Mix the minced meat, ricotta, paprika powder, half of the Parmesan and the pressed garlic well and knead. Season with salt and pepper. Form approx. 50 g balls from the mixture. Heat the oil and fry the balls over a low-medium heat for 10-15 minutes, turning often.
Cook the lasagne sheets in salted water until al dente, carefully separating them several times.
Remove with a sieve ladle and drain. Arrange loosely folded nests with the sheets. Place the meat on top, sprinkle with the remaining Parmesan and drizzle with olive oil.