Preheat oven to 400˚.

Place sliced eggplant on a baking sheet, and sprinkle with salt. Set aside 20-30 minutes. Pat the eggplant dry. Place the zucchini slices on a second baking sheet. Brush the eggplant and zucchini with olive oil and sprinkle with salt and pepper. Roast 25 minutes, or until tender and just turning brown. Remove from oven and lower heat to 350˚F.

Cook the lasagna noodles in a large pot of boiling salted water until barely al dente. Drain and set aside.

In a large mixing bowl, combine the crumbled tofu with nutritional yeast, garlic, lemon juice, oregano, 1 tablespoon of olive oil, ½ teaspoon of salt, and black pepper. Stir until the mixture has the consistency of ricotta cheese. Taste and adjust the seasoning if needed, adding more lemon juice, herbs, or salt and pepper to taste.

Pour ½ cup of marinara sauce into a 9x12-inch baking dish, and spread it out to coat.  Arrange four lasagna noodles over the sauce, then layer with half of the roasted vegetables. Spread half of the tofu mixture over the vegetables. Layer four more lasagna noodles on top, then spread another 1 cup of marinara over the noodles. Continue with one more layer of the remaining roasted vegetables, and a layer of the rest of the tofu. Top with the last of the lasagna noodles, and the last cup of marinara sauce.

Bake for 40 minutes, until the lasagna is gently bubbling and the edges of the noodles start to crisp. Allow to rest for 10-15 minutes, then sprinkle the top with torn basil, and slice and serve.