Preheat your oven to 375°F (190°C).

Peel and thinly slice the sweet potatoes, butternut squash, and carrots using a sharp knife or mandoline for consistent thickness. Aim for slices about 1/8 inch thick.

In a large baking dish, start layering your vegetables, beginning with a generous portion of sweet potatoes at the base. Follow with a layer of butternut squash, then add sliced carrots.

Sprinkle crumbles of feta cheese and a handful of chopped walnuts between each vegetable layer.

Finish with a top layer of feta cheese and walnuts, then drizzle the cranberry honey glaze generously over the top.

Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 45 minutes.

Continue baking uncovered for an additional 15 minutes. Look for a golden-brown color and bubbling edges.

Remove the lasagna from the oven and let it rest for a few minutes before serving.