Preheat your oven to 325°F (160°C). Slice the sweet potatoes, butternut squash, and carrots thinly using a sharp knife or mandoline for even cooking.

Start with a layer of the sliced sweet potatoes in a spacious baking dish, covering the bottom completely.

Add a layer of the butternut squash slices over the sweet potatoes, followed by carrot slices, ensuring a vibrant look.

Sprinkle crumbled feta cheese and chopped walnuts across the layered vegetables, ensuring they distribute evenly.

Drizzle your cranberry-honey glaze generously over the layers, allowing it to seep through while coating the top layer.

Cover the baking dish with aluminum foil and bake for about 45 minutes, checking for doneness until fork-tender.

Let the lasagna rest for at least 10 minutes before serving, allowing the layers to set.