Preheat your oven to 375°F (190°C) and grease a baking dish with cooking spray or olive oil to prevent the lasagna from sticking.

In a large bowl, toss the sliced sweet potatoes, butternut squash, and carrots with 1 tablespoon of olive oil and season generously with salt and black pepper.

Spread the vegetable mixture on a baking sheet in a single layer and roast in the oven for 15–20 minutes, or until just tender.

Once roasted, layer the sweet potatoes first at the bottom of the greased baking dish. Scatter a portion of crumbled feta cheese and toasted walnuts over the layer.

Follow with a layer of the roasted butternut squash, then a layer of carrots. Repeat these layers, alternating between vegetables, feta, and walnuts until the dish is full.

Finish with a layer of sweet potatoes on top.

In a small saucepan, combine the cranberry juice, honey, and balsamic vinegar over medium heat. Allow this mixture to simmer for 5–7 minutes, stirring occasionally, until it thickens into a glaze.

Drizzle roughly two-thirds of the glaze over the lasagna, making sure to cover all layers. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

After 30 minutes, carefully remove the foil, drizzle with the remaining glaze, and bake uncovered for another 10–15 minutes.

Once done, let your lasagna rest for 10 minutes before slicing and serving.