Toss it in the bread machine. Take it out o the bread machine. Shape into two loaves. Bake it.

It’s not rocket science, it’s bread. Even if you mess it up, it’ll be good.

You can get all serious though, and press-roll the loaves, taking care to remove bubbles as you go,  shape just so, lay out on corn meal to bake, slice the tops and do the egg wash.  Splash some water into oven to create steam. If you do those things, you’ll have honest french baguettes.  If not, you’ll have casual bread for peanut butter and such.

375 oven for less than half an hour.

Whisk eggs, milk and salt.  Add flour. Batter will be like thin pancake batter and rounds will be kind of rubbery looking once cooked. That’s ok, they’ll be great.

Spoon 2 tablespoons onto hot griddle, spread with spoon to make 4-5 inch rounds. You’ll make about 20 rounds.

Cook until firm, but do not flip. Remove to plate /platter, or counter while cooking the remaining batter into crepe-like circles.

– Option, sprinkle chopped fresh spinach on each round.

Dop a spoon of lasagne filling down center of circle. Fold two sides in to make an almost-roll. Lay seam side down in baking pan with sauce on the bottom. Add more sauce on top.  Sprinkle grated parm cheese, and grated mozzerella on top.

Cover with foil; leave one side unsealed for steam to escape.  Bake at 350 for 30 mins.

Note on size of rounds – If you size them about half the width of your baking pan, two columns will work lovely.  Lay any leftover rolls down the center on a second layer. This works well for “big hungry” portions so you can cut the thicker servings from the center row, then have smaller servings along the edge.