Preheat your oven to 375°F (190°C) to create a golden, bubbly lasagna.

Slice the sweet potatoes, butternut squash, and carrots into thin, even layers—about 1/4 inch thick.

In a large baking dish, layer sweet potato slices at the bottom, followed by butternut squash, carrots, feta cheese, and walnuts.

Repeat the process of adding layers until you've reached at least three layers.

Drizzle the cranberry-honey glaze generously over the top layer.

Bake for 35-40 minutes until the vegetables are tender and the top is bubbling.

Allow it to rest for at least 10 minutes before slicing.

Slice into squares and serve on warm dishes with extra glaze and walnuts.