• 4 tablespoons olive oil, divided
• 1 sweet onion, diced (about 10 ounces)
• 16 ounces lean ground beef
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 4 tablespoons chopped fresh parsley, divided
• 1 teaspoon paprika
• 2 teaspoons salt, divided
• 1/2 teaspoon ground pepper
• 8 ounces fresh baby spinach
• 2 garlic cloves, minced
• 1 cup ricotta cheese
• 4 to 6  medium russet potatoes, peeled (about 8 slices for the width and 11 for the length)
• 2 cups grated parmesan cheese, divided (8 ounces)
• 1 cup shredded mozzarella cheese (4 ounces)

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 to 8

Follow these instructions closely for the scalloped potato roll:

Preheat oven to 350° F.
Cut the potatoes into slices 1/8-inch thick.  Bend a few of the slices to make sure they don’t break.  Then you will know that you have the right thickness.
Line a baking sheet with parchment paper and sprinkle half of the parmesan cheese and spread until it is evenly covering the parchment paper.  The cheese is what will help hold the potatoes together as you roll it.  If your baking sheet is flat, have it in a pan that has sides to keep any juice from dripping in the oven.

Put the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally.  I ended up with 8 slices wide and 11 slices long.

Sprinkle the of the parmesan evenly over the potatoes.  Add 1 teaspoon of salt.

Bake until the potatoes are golden brown and flexible.  This is about 30 minutes.

Heat up 2 tablespoons of olive oil in a skillet over medium heat.

Add onions and cook for about 15 minutes until caramelized.

Add the ground beef and as you brown the beef, mix with the onions.

Once the meat is cooked, mix in the tomatoes, paprika, 3 tablespoons of parsley, 1 tsp of salt and pepper.

Stir ingredients well and remove from heat.

In a skillet heat 2 tablespoons of olive oil over medium heat.  Add the spinach and cook until wilted.  Add the garlic and 1 teaspoon of salt.  Stir everything to combine. Remove from heat.

Combine the ricotta cheese and spinach mixture in a bowl and set aside.

Spread evenly the spinach mixture over the cooked potato sheet.

Spread evenly the beef mixture over the spinach.  Sprinkle mozzarella over the beef.

This is where it gets tricky.  Grab the narrow end of the potato sheet by lifting it with the parchment paper.  Start rolling upward and keep the roll fairly tight.  Separate the paper from the roll as you go. 

Make sure the ingredients are not coming out.

Position the roll to fit the sheet on the parchment paper and bake for 15 minutes.

Sprinkle the scalloped potato roll with parsley, slice and enjoy!