You will need: 700-800 g of brown champignons, 320 g of flour, 200 g of semiolines, 100-150 g of soft goat cheese, 4 eggs, 4 yolks, 70-80 g Parmesan, 50 g of solid goat cheese, large bundle of spinach, 3 cloves of garlic, small Timyan beam, 150 ml of cream, 4-5 tbsp. Spoons of olive oil, 1 tbsp. A spoon of cream oil, a pinch of a nutmeg, ¼ h. spoons of freshly ground black peppers, 1 ½ h. spoons of sea salt.
Cooking process: Oven preheat to 180 degrees. 300 g of flour mix in the combine nozzle for the test with semioline and ½ h. Spoons of sea salt. Do not turn off the combine, introduce one eggs, then yolks. To form a ball from the dough, wrap in a film and send to the fridge.
Mushrooms cut into plates. Preheat in a saucepan 1-2 tbsp. Spoons of olive oil, put mushrooms, salt, pepper and fry. If you need, add more olive oil. Clear garlic and finely chop. Add garlic to mushrooms to mushrooms, part of thyme leaves, mix and continue to fry on slow heat, without covering the lid. Heat in a frying pan 1 tbsp. A spoonful of olive and butter, put the spinach, salt, pepper, add a nutmeg, mix and give the spinach to "swim" so that it becomes soft. ⅓ Parmesan rubbing on a large grater. Solid goat cheese and remaining parmesan rubbed on a shallow grater. Resting the dough lay out onto the working surface, sprinkled with the remaining flour, and roll it into very subtle layers. Boil the water in a saucepan, saline it and boil the dough layers for 2 minutes (not to digest so that the dough is not melted!). Fireproof ceramic shape to lubricate with olive oil, pour out finely grated parmesan, decompose the dough layers so that the bottom is completely covered. To put half of mushrooms, cropped soft goat cheese and spinach on the dough and sprinkle half pastile solid goat cheese. Stay on top of another dough layers and repeat the sequence of layers - mushrooms, soft goat cheese, spinach, grated solid goat cheese. To cover the remaining dough with the remaining dough, sprinkle with a large grated parmesan and pour all cream. Send Lazagne to the heated oven for 30 minutes.
Getting ready to sprinkle with the remaining leaves of thyme.