Preheat your oven to 375°F (190°C) and grease a baking dish to ensure your lasagna doesn’t stick.

Toss the sliced sweet potatoes, butternut squash, and carrots with 1 tablespoon of olive oil, salt, and black pepper. Roast these for 15–20 minutes until they're just tender and fragrant.

Layer the roasted sweet potatoes in the bottom of your prepared baking dish. Sprinkle some feta cheese and chopped walnuts on top. Then, layer in the butternut squash followed by carrots. Repeat layering until filled, finishing with sweet potatoes.

Simmer the cranberry juice, honey, and balsamic vinegar in a saucepan for 5–7 minutes until it becomes a luscious glaze.

Drizzle about two-thirds of the glaze over the layered lasagna. Cover with foil and bake for 30 minutes.

Uncover the lasagna, drizzle the remaining glaze on top, and bake for an additional 10–15 minutes until golden and bubbling.

Let rest for 10 minutes before slicing and serving.