Potato Lasagna Roll

• 5 to 6 Yukon gold Potatoes sliced with a Mandolin slicer at the thinnest setting
• 16 oz shredded or grated Parmigiano Reggiano cheese
• 1 28 oz can of diced tomatoes drained
• 1/2 cup crushed tomatoes
• 2 tbsp tomato paste
• 1 lb hamburger meat
• 1 lb sweet sausage meat
• 1/2 sweet red pepper chopped
• 1/2 green pepper chopped
• 1/4 cup red wine
• 1 onion chopped
• 4 cloves garlic minced
• 5 crimini mushrooms chopped
• 1 tbsp olive oil
• 1 tsp Cooking With Greens Go To Seasoning
• 2 tbsp sugar
• 1 tbsp Cooking With Greens Pink Himalayan Seasoning Blend
• 1 egg
• 1 stalk green onion chopped
• 16 oz. ricotta cheese
• 5 tbsp fresh chopped parsley
• 1/4 tsp ground black pepper
• 1 1/2 tsp Italian Seasoning
• 1 1/2 tsp dried basil
• Pinch Nutmeg

Preheat oven to 350 degrees. In a large baking pan, cover with parchment paper. Sprinkle half of the Parmegiano cheese evenly over the parchment paper. Place the slices of potatoes atop the cheese in an overlap fashion. Cover the potatoes with remaining cheese and bake for 30 minutes. Allow to cool.  In a large saucepan, add olive oil, onions, peppers and chopped mushrooms. Cook until softened. Add sausage and ground beef. Cook until brown. Add garlic. Add red wine. Cook for 3 minutes. Cook an additional 2 minutes. Stir in diced tomatoes, paste, green onions and crushed tomatoes. Add sugar, Basil and Seasoning Blend. Add half of the parsley.  Simmer covered for about an hour if possible. In a bowl, combine ricotta, pinch nutmeg, Go To Seasoning and egg. once sauce is done and potato crust has cooled slightly, layer  ricotta mixture under meat sauce. Roll up the entire dish into a log shape, rolling from the long edge. Place in oven and bake for 20 mins. Remove from oven, and allow to set for a few minutes. Serve.