👨‍🍳 Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.

👨‍🍳 In a large bowl, toss the sweet potato slices, butternut squash, and carrots with 3 tablespoons of olive oil.

👨‍🍳 Season with salt and black pepper.

👨‍🍳 Spread the seasoned vegetables in a single layer on the prepared baking sheet.

👨‍🍳 Roast for 25 to 30 minutes, or until the vegetables are tender and slightly caramelized around the edges.

👨‍🍳 While the vegetables roast, prepare the cranberry-honey-balsamic sauce by combining ½ cup cranberry juice, 3 tablespoons honey, and 3 tablespoons balsamic vinegar in a small saucepan.

👨‍🍳 Cook the sauce over medium heat, stirring occasionally, until it thickens slightly, about 5 minutes.

👨‍🍳 Set aside to cool.

👨‍🍳 Once the vegetables are roasted and cooled slightly, layer them in a greased 9×13-inch baking dish.

👨‍🍳 Alternate layers of roasted vegetables, drizzling each layer with the cranberry-honey-balsamic sauce.

👨‍🍳 Sprinkle crumbled feta cheese and chopped walnuts over the top of the final layer.

👨‍🍳 Cover the dish with foil and bake for 20 minutes.

👨‍🍳 Remove the foil and bake for an additional 10 minutes, or until the top is golden and the cheese is bubbling.

👨‍🍳 Let the lasagna rest for 10 minutes before serving to allow the layers to set.