1 large onion, finely chopped
4 cloves garlic, minced
2 cans (400g each) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
For the Vegan Ricotta:
1 cup raw cashews, soaked overnight
1/4 cup nutritional yeast
1/4 cup unsweetened almond milk (or other plant-based milk)
1 tablespoon lemon juice
1 clove garlic
Salt and pepper, to taste
Additional Layers:
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