Scalloped Potato Roll

In a skillet heat Olive Oil (2 Tbsp) over medium heat. Once the oil begins to shimmer, add the Sweet Onion (1) , and cook until caramelized, about 15 minutes.

Add the Lean Ground Beef (1 lb) , and break up and mix with the onion until browned. Mix in the Diced Tomatoes (1 can) , Fresh Parsley (3 Tbsp) , Paprika (1 tsp) , Salt (1 tsp) , and Finely Ground Black Pepper (1/2 tsp) . Stir, cooking until the beef is cooked through. Remove from heat.

Meanwhile, in a separate skillet heat the remaining Olive Oil (2 Tbsp) over medium heat. Add the Fresh Baby Spinach (7 1/2 cups) and cook until wilted. Add the remaining Salt (1 tsp) and the Garlic (2 cloves) . Stir to combine, remove from heat. In a bowl, combine the spinach mixture and the Ricotta Cheese (1 cup) . Set aside.

Using a knife or mandolin, cut the Russet Potatoes (3) into slices ⅛-inch (3 mm) thick.

On the prepared baking sheet, sprinkle half of the Grated Parmesan Cheese (2 cups) and spread until it is evenly covering the parchment paper. Sprinkle the rest of the parmesan cheese evenly over the potatoes.

Evenly spread the spinach mixture over the cooked potato sheet. Then evenly spread the beef mixture over the spinach. Sprinkle Shredded Mozzarella Cheese (1 cup) over the beef.

Sprinkle with remaining Fresh Parsley (1 Tbsp) for garnish. Slice and serve immediately.