Craving Pasta! Came up with this recipe and it is GOOD.

Will try and remember the ingredients:
Defrosted 1/2 pint of Vegan Cheese which I had previously frozen;
defrosted two squares of Vegan Meatloaf. (Set aside)
Put a little water in the iron skillet.
Added 1/2 onion sliced, and desired sliced sweet peppers,
mushrooms, garlic, thyme, basil, pepper.
Sautéed sliced vegetables and then added a quart jar of
tomatoes which I had previously canned and continued the Sautéing process.

Brought water to a boil for the pasta (used a combination of Lasagna Noodles and
Artichoke Spaghetti which I really like).
Added Vegan Cheese to iron skillet and let it mix and
heat up with the vegs and tomatoes.
Seasoned baking dish with Olive Oil and
Sprinkled favorite herbs In bottom (could place a sprigg of Rosemary on bottom of dish)
Once pasta was done and drained,
I put a layer of pasta in baking dish on top of herbs.
Then on top of the first layer of pasta I added some of the vegetables-tomatoes-cheese;
made another layer of pasta and scooped more vegetables-tomatoes-Cheese on top of that.
Crumbled the Vegan Meatloaf on top and added the remaining vegetables-tomatoes-cheese mixture.
Sliced two medium size tomatoes and layered on top along with sliced olives.
Generously sprinkled the layered dish with Nutritional Yeast;
added more garlic, basil, and pepper to the top.

Baked uncovered for 45 minutes at 350 degrees.
Then covered with foil and baked another 15 minutes.

Cheese Recipe from "Seven Secrets Cookbook," by Neva & Jim Brackett
1 cup raw cashew nuts
2 cups water
1/2 large or 1 small red bell pepper (or 1/4 cup canned pimentos or red peppers)
1 1/2 teaspoons salt (optional)
2 teaspoons onion powder
2 tablespoons food yeast flakes
1/2 teaspoon garlic powder

Blend smooth (about 2 minutes) and then bring to a boil, stirring until thick.
(I usually double this recipe and freeze in serving size containers.)