Cooking Instructions
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Step 1
In a skillet heat
Olive Oil (30 mL)
over medium heat. Once the oil begins to shimmer, add the
Sweet Onion (1)
, and cook until caramelized, about 15 minutes.
Step 2
Add the
Lean Ground Beef (455 g)
, and break up and mix with the onion until browned. Mix in the
Diced Tomatoes (1 can)
,
Fresh Parsley (8 g)
,
Paprika (2 g)
,
Salt (6 g)
, and
Finely Ground Black Pepper (1 g)
. Stir, cooking until the beef is cooked through. Remove from heat.
Step 3
Meanwhile, in a separate skillet heat the remaining
Olive Oil (30 mL)
over medium heat. Add the
Fresh Baby Spinach (225 g)
and cook until wilted. Add the remaining
Salt (6 g)
and the
Garlic (2 cloves)
. Stir to combine, remove from heat. In a bowl, combine the spinach mixture and the
Ricotta Cheese (240 g)
. Set aside.
Step 4
Preheat oven to 350 degrees F (180 degrees C). Line a 10x15-inch rimmed cookie sheet with parchment paper.
Step 5
Using a knife or mandolin, cut the
Russet Potatoes (3)
into slices ⅛-inch (3 mm) thick.
Step 6
On the prepared baking sheet, sprinkle half of the
Grated Parmesan Cheese (200 g)
and spread until it is evenly covering the parchment paper. Sprinkle the rest of the parmesan cheese evenly over the potatoes.
Step 7
Place the potatoes over the parmesan so that each potato is overlapping the previous potato, both vertically and horizontally. Continue until the entire pan is covered with potatoes.
Step 8
Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
Step 9
Evenly spread the spinach mixture over the cooked potato sheet. Then evenly spread the beef mixture over the spinach. Sprinkle
Shredded Mozzarella Cheese (85 g)
over the beef.
Step 10
Take one short end of the potato sheet holding the parchment paper. Begin rolling upward, making sure the ingredients are not coming out the ends. As you roll, release the parchment paper.
Step 11
Once completely rolled, place the potato roll on the parchment paper with the seam side down. Bake for 15 minutes.
Step 12
Sprinkle with remaining
Fresh Parsley (3 g)
for garnish. Slice and serve immediately.
