How to make a lasagna in one minute

Easy lasagna.

It’s not really a recipe but it’s very easy and I would do it if I were you.

It tastes great.

I’ve made it several times and I always come back to it.

If you’re new to lasagna, this is the way to go.

I’ll tell you what to do first.

Make a crust first.

This is really the only thing you need.

Put a bit of flour into a small bowl and add it to the bowl with the olive oil.

Add a tablespoon of salt and a pinch of pepper and mix until the flour is well combined.

This will make a dough.

Add the flour mixture and mix it again.

Then add the egg whites and whisk until they form a ball.

This time, it should be soft but still firm.

I usually do this with a fork or a large wooden spoon.

The dough should be sticky and look like this.

Now, add the pizza crust.

Make sure the dough is a little soft and you have enough room in the bowl to make two dough balls.

This should take about 15 minutes.

Take the dough balls out of the bowl and divide them in half.

I do this by spreading the dough evenly on a lightly floured surface and taking the sides of each dough ball, keeping them together with my fingers.

This helps prevent them from sticking together and also makes sure they don’t all fall apart.

Add one to each doughball.

Now you’re ready to roll out the dough.

I’m going to make it very simple.

Make your dough by rolling it out into a very thin log, like a pizza.

This makes it easier to cut out the crust and get to the filling.

You can do this in batches, but I like to make mine in the morning, then take it out for lunch.

Now just place the crust on a pizza stone or on a baking sheet.

You don’t need to grease the pizza stone.

I just put a little olive oil on the stone and then lightly oil the top.

Now roll it out, keeping the dough firmly in the log and using a rolling pin to keep the log straight.

Once it’s done, place the dough in a bowl with enough water to cover it, but not enough to make any lumps.

Make the filling first.

Heat the olive butter over a medium-low heat in a pan.

I used a deep-fryer, but if you can’t find one, just bring it to a boil and add a few spoons of olive oil to the pan.

Then cook for about 15-20 minutes until the oil turns dark and fragrant.

Pour the filling into the pan and then sprinkle it with the flour.

Repeat this step on each dough piece.

You’re going to use a spoon to scrape down the sides and bottom of the dough as it cooks.

Now fold it into the filling, making sure you don’t break the dough too much.

Keep the filling in the pan until it’s all coated with the filling and it’s bubbling slightly.

Place a baking tray on top of the pizza dough.

Put the pizza roll on top.

Repeat the same process for the other two dough pieces.

Now place the pizza into a lightly oiled pan.

Cook it for about 10 minutes.

Then turn off the heat.

Remove the pizza from the pan, and leave it to cool on a wire rack.

Repeat until all the dough has been eaten.

Make lasagna by placing the dough on a cutting board.

You want to cut it in half lengthwise, then flip it so that the edges of the crust are facing up.

Cut the crust into strips.

You’ll want to make sure the top of each strip is clean and the bottom is not so dry that it’s starting to peel.

When the strips are all cut, place them on a tray lined with parchment paper or foil.

If using foil, make sure that it is tightly wrapped around the strip, not over it.

Bake for about 25 minutes, or until they are golden brown and crisp on the edges.

The last 20 minutes of baking is the time when you want to add the lasagna sauce.

Take a tablespoon or two of the lasagne sauce and place it on the crust.

Sprinkle with a little more salt and pepper.

Put another layer of foil over the pan to keep it from burning.

Bake in the oven for about 20 minutes, turning occasionally.

The lasagna should be done when the sauce thickens up.

Serve immediately.