Ingredients 1 1/2 tbs extra virgin olive oil 2 eschalots, thinly sliced 500g mixed mushrooms 1/2 bunch silverbeet, stalks thinly sliced, leaves left whole 2 tbs white (shiro) miso paste 1 tsp nutritional yeast flakes 2 cups (500ml) coconut water 100g Brazil nuts, 1/2 finely chopped VEGAN BECHAMEL 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 TURMERIC PASTA 150g silken tofu 1 tsp ground turmeric 250g wholemeal spelt flour 1 tbs olive oil 100g semolina, plus extra to dust
For the pasta, place all ingredients and 2 tbs water in a food processor and whiz until a ball forms. Divide the dough into 3 equal pieces, cover in plastic wrap and chill for at least 30 minutes.
Remove the rested dough from refrigerator and, working with 1 piece at a time, lightly dust with semolina. Starting on the thickest setting of your pasta machine, run the dough through 2-3 times, folding in half each time, until elastic. Roll the dough twice through each setting, reducing the thickness, until 1mm thick.
Place the pasta on a semolina-dusted tray and cover with a clean tea towel while you roll remaining pieces.
To make the mushroom sauce, heat oil in a saucepan with a lid over medium heat. Add eschalot and cook, stirring occasionally, for 3-4 minutes or until softened. Add mushrooms, silverbeet stalks, miso paste and nutritional yeast, if using, and cook, stirring, for 3 minutes or until stalks have softened slightly.
Add coconut water and bring to the boil, then reduce heat to low and simmer, covered, for 30 minutes. Remove from heat, stir though chopped Brazil nuts and set aside to cool.
Meanwhile, for the vegan bechamel, place soy milk and thyme in a saucepan over medium heat and bring to a simmer. Set aside for 10 minutes to infuse, then strain through a sieve into a bowl.
Wipe pan clean and return to medium heat. Add oil and flour, and cook, stirring, for 3-4 minutes or until a golden paste forms. Gradually add soy milk mixture, ½ cup (125ml) at a time, whisking, until smooth. Cook, stirring constantly, for a further 3-4 minutes or until thickened. Stir through pepper, allspice and 1 tsp salt flakes, and set aside.
Preheat oven to 180°C. Grease 3 x 500ml (2-cup) ovenproof dishes (or 1 x 1.5L [6-cup] ovenproof dish).
Spoon half the mushroom sauce among the prepared dishes, then cover with lasagne sheets, cutting to fit. Top with half the silverbeet leaves, then another layer of lasagne sheets. Repeat layering process once more, finishing with a layer of lasagne sheets. Spoon over bechamel, then place a sheet of baking paper over each lasagne and enclose dishes in foil.
Bake for 50 minutes or until tender when pierced with a knife. Preheat oven grill to high. Remove foil and baking paper, and return lasagne to the top shelf of oven. Grill, checking regularly, for 5-6 minutes or until top is light golden.
Finely grate remaining Brazil nuts over lasagne and serve scattered with thyme sprigs and amaranth leaves, if using.