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)

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