Vegan Lasagna with Roasted Vegetables

Name: Vegan Lasagna with Roasted Vegetables
Ingredients: 1 1/2 pounds eggplant (about 1 large or 2 small eggplants), sliced lengthwise into 1/4-inch strips; 3/4 pound zucchini or yellow squash (about 2 zucchini), sliced lengthwise into 1/4-inch strips; Olive oil; Salt and black pepper; 10 ounces lasagna noodles (about 10 to 12 noodles); 2 packages extra-firm tofu (about 28 ounces), drained of liquid; 1/3 cup nutritional yeast; 1 clove garlic, minced; 1 1/2 tablespoons lemon juice; 1 tablespoon fresh oregano (or 2 teaspoons dried oregano); 2 1/2 cups marinara sauce, homemade or store-bought; 12 to 15 torn basil leaves (optional)