Grease a loaf pan with a little olive oil.
Bring 2 cups water and kombu to boil in a medium saucepan.
Add the lentils, return to a boil, lower heat to a simmer.
Cover and cook 25-30 minutes or until tender. Drain and set
In a small cup or bowl stir together the ground flax and the
remaining 3 tbsp of water. Set aside.
Place 1 tbsp olive oil in a skillet and heat to medium high. Add
the onions and salt. Sauté 3-4 minutes until tender.
Add the garlic and sauté a minute more. Add the basil, oregano,
parsley and black pepper.
Add the onion mixture, oats, 1 cup pasta sauce, squash puree
and flax mixture to the sauce pan with the lentils. Mix well.
Add the daiya cheese and stir until combined.
Turn into the prepared pan and press gently to smooth down.
Bake at 350 degrees for 45-50 minutes.
Cool 5 minutes or so before cutting.
To cut, run a knife around the edge of the pan before turning out
onto a plate and slicing into 1 inch slices.