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

Slice the sweet potatoes, butternut squash, and carrots into thin, even rounds, about 1/8 inch thick.

Layer the vegetables, starting with sweet potato, then butternut squash, followed by carrot rounds, until all vegetables are used.

Sprinkle crumbled feta and chopped walnuts after each layer, reserving some for the top.

Drizzle the cranberry-honey glaze over the top layer evenly before baking.

Cover with aluminum foil and bake for 45 minutes, then uncover and bake for an additional 15-20 minutes.

Let the lasagna rest for at least 10 minutes before slicing to serve.

Slice into portions, garnish with extra walnuts and feta, and serve with a fresh carrot ribbon salad.