Mix the next three ingredients to a small bowl and mix well.
Pour the liquid into the dry ingredients and mix. Knead for 3 to 5 minutes or until desired elasticity.
Roll into two logs.
Add three to four cups water in a steamer saucepan. Bring to a boil.
Place the steamer basket inside the pan and turn down the heat to low. Add seitan logs to the steamer basket and cover.
Steam for 40 minutes. Check the water level once in a while to make sure it isn't boiling away. If so, add more boiling water.
Let seitan cool and process 10 ounces of the seitan into small chunky pieces. Store any extra in the refrigerator or freezer. It freezers perfectly.
Putting together the Casserole:
Cook the noodles according to package directions for al dente pasta.
Heat spaghetti sauce in a large skillet, add ½ cup water and the prepared chopped seitan and heat through.
Spoon about ¼ cup sauce in the bottom of a 9" x 11" casserole.
Lay in half of the noodles in the bottom of the casserole, then half the sauce.
Now sprinkle half of the mozarella cheese over that layer.
Repeat layers in this order - noodles, sauce, cheese.
Bake at 375 for 20 minutes.
Notes
IF FREEZING:Please follow any of the directions defined in my article Preparing Food for the FreezerTO PREPARE AFTER FREEZING:Take out of freezer and put in the refrigerator at least 6 to 8 hours before heating. Cover with foil and bake in a 350 oven for 30 minutes.