Scalloped Potato Roll

6 potatoes (peeled or unpeeled)
2 cups grated Parmesan Cheese (divided)
2 Tablespoons olive oil (divided)
1 sweet onion, diced
1 lb ground beef
14 ½ oz tomato (1 can) drained
4 Tablespoons fresh parsley, chopped, divided
1 teaspoon paprika
½ teaspoon pepper
6 cups spinach
2 cloves garlic, minced
1 cup ricotta cheese
1 cup shredded mozzarella cheese

Preheat oven to 350 F (180 C). Cut the potatoes into slices 1/8-inch (3mm) thick with a knife or a mandolin. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread it evenly covering the parchment paper. Place the potatoes over the parmesan so each potato overlaps the previous vertically and horizontally until the entire pan is filled. Sprinkle the remaining parmesan over the potatoes evenly. Bake 30 minutes until golden, potatoes flexible and slightly crispy.

While potatoes are baking, in skillet over medium heat and cook the onions abd the ground beef, breaking it up and mixing with the onion until cooked. Add the drained tomatoes, 3 Tablespoons of parsley, paprika, (salt & pepper if desired). Remove from heat.

Then, in a skillet heat 2 Tablespoons of olive oil over medium heat, add spinach and cook until spinach is wilted and add the garlic. In a bowl. mix the spinach mixture with the ricotta. Spread the spinach/ricotta mixture over the cooked sheet of potatoes.

Then spread the ground beef mixture over the spinach mixture and sprinkle the mozzarella over the ground beef. Take one end of the parchment paper and roll the potatoes upward, making sure the filling does not come out of the ends. Once it is completely rolled, place the potato roll on the parchment paper and bake for 15 minutes. Sprinkle with chopped parsley for garnish, slice, and serve immediately.