I'm going to give you a recipe to make vegan lasagna, but the sauce can literally be used on any pasta; so give it a whirl on your spaghetti! Ingredients: 6 cups (2 28oz cans) of diced tomatoes. You can use fresh, just add a little salt and water to compensate. 6 cloves of garlic 1/2 large red onion; chopped 2 bell peppers (green/red/orange); chopped 2 tbsp olive oil 6 oz (1 can) tomato paste 1/4 cup sugar 1/8 cup salt 1 cup crushed and torn spinach 3 tsp oregano 1/2 tbsp crushed red pepper 1/2 tbsp capers pepper, to taste 1 box of lasagna noodles, cooked vegan cheeses are optional; mozzarella, parmasean, or nutrtional yeast faux meat is also optional, such as Boca crumbles; add it to your sauce if desired. To begin, place olive oil into a large sauce pan. Swirl around until bottom of pan is entirely coated. Add more oil if necessary. Warm oil. Place pealed cloves of garlic into oil. Cook until outside edges start to brown; around 10-12 minutes on low heat.