Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.

Thinly slice the sweet potatoes and butternut squash into even rounds, approximately 1/8 inch thick, and shred the carrots.

Begin layering in the baking dish with sweet potatoes at the bottom, followed by butternut squash and carrot ribbons.

Between layers, sprinkle crumbled feta cheese and chopped walnuts until all ingredients are used.

Drizzle cranberry-honey glaze over the top before baking.

Bake for 45-55 minutes until the vegetables are tender and lightly caramelized.

Let the lasagna rest for at least 10 minutes before cutting into slices.