Cheesy Scalloped Potato + Lamb Roll

Preheat your oven to 400℉. Line a 17" x 12" metal pan with parchment paper. Sprinkle the shredded cheese on the pan to form an even layer, covering the bottom of the pan.

Slice your potatoes lengthwise thin - about 1/8 inch thick (If they're too thick, they won't roll easily and if they're too thin, they will rip apart when you roll). Layer the potato slices on the sheet pan, overlapping (see photo above). Brush the tops lightly with olive oil, season with salt, paprika + onion powder. Bake this for 20-25 minutes.

In a large pan, heat your olive oil. Add in the onion, peppers and saute on medium heat for 3-4 minutes. Stir in the garlic for 30 seconds. Then add in the meat and use a wooden spoon to break up the meat until no longer pink. If there is excess fat drippings, use a few paper towels to soak up and discard. Next add in the seasonings, tomato paste and marinara. Stir to coat and combine. Cook for a few more minutes and then set aside.

Once the potato layer is done and cool enough to handle with your hands, begin by sprinkling on a little mozzarella cheese on the potatoes. Then add on the ground beef mixture evenly spread out on the rectangle - be gently not to disassemble the potatoes. Then some more cheese on top of the meat. Start rolling tightly from the short side upwards towards the other short side. Reposition it on the baking sheet so that the seam side is down and tucked under the roll. Sprinkle with some more mozzarella on top and bake for another 7-10 minutes. (If the roll looks likes its falling apart - grab two spatulas and gently press it together on each side of the roll). Wait 5 minutes then slice to serve.