Scalloped Potato Roll

6		potatoes,s peeled
2  cups		grated parmesan cheese, divided
3  teaspoons		salt, divided
4  tablespoons		canola oil
1		sweet onion, diced
1  lb.		ground beef
14  ounces		diced tomato, 1 can drained
4  tablespoons		chopped parsley
1  teaspoon		paprika
1/2  teaspoon		pepper
6  cups		spinach
2		cloves garlic,s minced
1  cup		ricotta cheese
1  cup		shredded mozzarella cheese

Tip: For nutritional information on all the ingredients in Scalloped Potato Roll just click on each ingredient name. Then adjust the serving size for any Scalloped Potato Roll ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat oven to 350º. Slice the peeled potatoes into 1/8 " thick. On a parchment paper-lined baking sheet, sprinkle half the parmesan cheese, and spread evenly. Place the potatoes over the parmesan so each otato is overlapping the previous one, both vertically and horizontally. Continue until the entire pan is filled with potatoes. Sprinkle rest of parmesan over the potatoes. Season with 1 tsp salt. Bake for 30 min, until golden and potatoes or flexible and slightly crispy. In a skillet heat 2 tbsp oil, add onions and cook until caramelized (about 15 min). Add the beef and mix with onion. Mix in tomatoes, 3 tbsp parsley, paprika, 1 tsp salt, and pepper. Cook until beef is slightly brown. In another skillet heat 2 tbsp oil and spinach. cook until wilted.All 1 tsp salt and garlic. Stir.Combine spinach mixture and ricotta in bowl. Spread over cooked potato sheet. Spread beef mixture over the spinach. Sprinkle with mozzarella. Take one end of the potato sheet (using parchment) and make roll. Try not to lose any inside ingredients out the ends. Keeping on parchment, bake roll for 15 minutes. Sprinkle with parsley. Slice and serve.