I wouldn't use it as-is, however I would try to build back up a healthy colony. This could very well take a week or more though.
-Basically a teaspoon of the washed yeast from the "middle" layer into 200ml 1.025ish starter wort. Stir plate until it looks good (2-5 days).
-Add to 750ml 1.030ish starter wort (nutrients and oxygenated). Should be done in 24-48 hours.
-Crash cool for 1-2 days
-Decant all top water
-Pitch yeast into 1.6L 1.035ish starter wort (nutrients and oxygen would be good here too). Should be done in 24-36 hours.
Yeast is ready for a new batch (after a proper taste and smell test).
I did this with an antwerp ale yeast I had sitting in the fridge for about 12 months. Opened it up and it smelled a lot like braunschweiger (i.e. liverwurst); lysed yeast. I did the process above and after a good 7-10 days of building it back up it smelled and tasted like normal brewers yeast. I was getting very quick starters and good krausen too.