OMG you guys. This recipe is adapted from Tasty.co and we didn’t change much!
You know when you have a recipe saved that looks SOOOOO delicious, but it a little bit time consuming and gets put on the back burner weekend after weekend?….#momlife.
Well this weekend, Jeff described something he was thinking of making, and it kinda meshed with this recipe, that I’ve had a photo of forever. So in my love to watch Jeff cook fashion, I described this amazing dish to him, knowing he’d love it, and make it for all three of US, while I watched and drank wine…Muahahahahaha
Here’s a photo of Haley keeping the cook hydrated..Oh yeah, and it’s Pyjama day at school tomorrow, but Haley wanted to turn it into a night before slumber party as well. There were supposed to be movie snacks with Beauty and the beast, but we were all too full 🙂
If you are a visual person, I put together the clips of my Instagram story, however, some photo’s weren’t taken, so make sure you follow the recipe.
WARNING: If you are lactose intolerant, don’t even think about it…there are 4 cups of Cheese in this bad boy!
for 8 servings (The three of us finished most of this! FYI)
- 6 potatoes, peeled
- 2 cups (220 g) grated parmesan cheese, divided
- 3 teaspoons salt, divided
- 4 tablespoons olive oil, divided
- 1 sweet onion, diced
- 1 lb (455 g) ground beef
- 14 ½ oz (410 g) diced tomato, 1 can, drained
- 4 tablespoons fresh parsley, chopped, divided
- 1 teaspoon (2 g) paprika
- ½ teaspoon pepper
- 6 cups (240 g) spinach
- 2 cloves garlic, minced
- 1 cup (250 g) ricotta cheese
- 1 cup (100 g) shredded mozzarella cheese
- Preheat oven to 350˚F (180˚C).
- Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
- On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
- Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
- Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
- In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
- Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
- In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
- In a bowl combine the spinach mixture and the ricotta. Set aside.
- Evenly spread the spinach mixture over the cooked potato sheet.
- Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
- Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
- Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
- Sprinkle with parsley for garnish. Slice and serve immediately.
Make sure to drain as much liquid out of the Ricotta and the tomatoes, so that it keeps it’s shape while it’s baking. Light ricotta will be a lot dryer!
We roasted a full chicken and removed the meat for the filling instead of using ground beef, but that’s just because we had steak the night before, I’m sure it would be just as good!
We also added black beans, just because we love them
AND we used purple potatoes, just because they are so pretty!
Definitely use all the seasoning that they suggest! 🙂
Seriously try this, and let me know what you think! We loved it and will definitely be making it again with new flavor profiles, like Mexican, Greek or Indian! 🙂 MMMMMmmmmm