1. Prepare the Vegetables

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.

Using a sharp knife or mandoline, slice the sweet potatoes, butternut squash, and carrots into thin, even slices. Keeping the slices thin helps the vegetables cook evenly and become tender without turning mushy.

Place the slices in a large bowl. Drizzle with olive oil, season with salt, black pepper, thyme, and rosemary, and toss gently until everything is evenly coated.

2. Make the Cranberry-Honey Glaze

In a small saucepan, combine the dried cranberries, honey, warm water (or orange juice), and balsamic vinegar. Bring to a gentle simmer over low heat and cook for about 5–7 minutes, stirring occasionally, until the cranberries soften and the glaze thickens slightly.

Remove from heat and set aside. The glaze will continue to thicken as it cools.

3. Assemble the Lasagna

Begin layering the dish:

1. Arrange a layer of sweet potato slices on the bottom of the baking dish.
2. Sprinkle lightly with feta cheese and walnuts.
3. Add a layer of butternut squash slices, followed by more feta and walnuts.
4. Add a layer of carrots, again finishing with feta and walnuts.

Repeat the layers until all vegetables are used, pressing gently as you go to keep the layers compact. Finish with a generous sprinkle of feta and walnuts on top.

Spoon a small amount of the cranberry-honey glaze over the top layer (reserve the rest for serving).

4. Bake

Cover the dish tightly with foil and bake for 35 minutes.

Remove the foil and continue baking for another 15–20 minutes, until the vegetables are fork-tender and the top is lightly golden.

If you’d like a slightly crisp top, you can broil for 2–3 minutes at the end — just keep a close eye on it.

5. Finish & Serve

Let the lasagna rest for 10 minutes before slicing. This helps the layers set and makes serving easier.

Drizzle each slice with the remaining cranberry-honey glaze and sprinkle with extra feta and walnuts just before serving.