Steam all vegetables in a steamer basket for five minutes.
While vegetables are steaming, process the cashews. almond milk, garlic, basil, lemon juice and 1/4 cup nutritional yeast in a high powered blender to create the cashew ricotta.
In a lightly sprayed baking dish, layer 1/3 of the steamed veggies on the bottom of the dish. Add 1/2 of the jar of sauce and 1/3 of the cashew ricotta in layers above the veggies. Repeat with a second layer of veggies, sauce and cheese. Spread a third layer of veggies on the top of the dish, then add the last of the ricotta and spread evenly across the top. I like to garnish with some fresh herbs. such as oregano, basil and thyme and dust a layer of nutritional yeast on the top. Cover with aluminum foil. Bake in a preheated 375 degree oven for one hour and lift foil for the last ten minutes of cooking.