-----SAUCE-----
   1       lb           Tomatoes, canned -- chopped,
                        -undrained
   1       c            Onions -- chopped
   1       c            Green pepper -- chopped
   6       oz           Tomato paste, canned
   1       t            Oregano
   1       t            Basil
     1/4   ts           Garlic powder
                        -----FILLING-----
   1       c            Tofu ricotta
     3/4   c            Nutritional yeast "cheesy"
                        -sauce or other vegan cheese
                        -sauce
                        -----SPAGHETTI LAYER-----
   8       oz           Spaghetti, thin -- broken into
                        -2 1/2" pieces
   2       tb           Olive oil or vegetable stock
                        Egg replacer for 3 eggs
     3/4   c            Nutritional yeast "cheesy"
                        -sauce or other vegan cheese
                        -sauce
   Pour 1/4 cup of the canned tomato liquid into a small
  saucepan. Add onions and green pepper and bring
  mixture to a boil. Cover and cook 15 minutes. Stir in
  remaining sauce ingredients, mixing well. Cover and
  cook 5 minutes. Remove from heat.
   To make filling, combine tofu ricotta and  3/4 cup
  "cheesy" sauce in a small bowl. Mix well.
   Cook spaghetti according to package directions. Drain.
   Run spaghetti under cold water to cool. Drain again.
   Place spaghetti in a large bowl and add oil or stock,
  egg replacer, and remaining "cheesy" sauce. Mix well.
   Preheat oven to 350 degrees.
   Lightly oil an 8-inch square baking pan or spray with
  a nonstick cooking spray.
   To assemble casserole:
   Spread spaghetti mixture evenly in prepared pan. Drop
  "cheese" filing by tablespoonfuls onto spaghetti.
   Spread filling over spaghetti, using the back of a
  spoon. Spoon sauce evenly over "cheese".
   Bake, uncovered, 35 minutes.
   Let stand 5 minutes before serving.
   From the files of DEEANNE