Vegan miso mushroom lasagne

Name: Vegan miso mushroom lasagne
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 1/2 tbs extra virgin olive oil; 2 eschalots, thinly sliced; 500g mixed mushrooms (we used shiitake, Swiss brown and button), thinly sliced; 1/2 bunch silverbeet, stalks thinly sliced, leaves left whole; 2 tbs white (shiro) miso paste; 1 tsp nutritional yeast flakes (from health food shops – optional); 2 cups (500ml) coconut water (substitute water or vegetable stock); 100g Brazil nuts, 1/2 finely chopped; Thyme sprigs & amaranth leaves (optional), to serve; 11/3 cup (330ml) soy milk; 1/2 bunch thyme; 2 tbs extra virgin olive oil; 2 tbs wholemeal spelt flour; ¼ tsp each white pepper & ground allspice; 150g silken tofu; 1 tsp ground turmeric; 250g wholemeal spelt flour; 1 tbs olive oil; 100g semolina, plus extra to dust