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.