To prepare the lasagna, mix all the products - flour, oil, eggs, vinegar and salt in a pan. Mix and add lukewarm water until you get a medium soft dough. The dough is left to rise for about 20 minutes. Roll out a sheet with a thickness of 2-3 mm and cut the pastry in the shape of the tray.
Gently blot dry in a lowly heated oven. These sheets are not opposed to cook yet. Onions, garlic, leeks and carrots are cut into small pieces and sautéed in hot oil. Add the mushrooms and let them braise for 15 minutes. Sprinkle the top with flour, add about 2/3 cup (150 grams) of cream and let it cook uncovered over low heat for no more than two minutes.
The stuffing is now ready to cool. The prepared pastry with filling begins lining up in the greased pan, starting from the crust, then filling and grated cheese. The last crust is smeared with cream and grated cheese.
Mix the tomato paste with finely chopped parsley and pour it over the lasagna. Bake in a preheated 392°F (200 °C) oven for about 30 minutes, the first 15 minutes- covered with foil.