1️⃣ Preheat & Prepare

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

2️⃣ Roast the Vegetables

In a large bowl, toss the sliced sweet potatoes, diced butternut squash, and carrots with 1 tablespoon olive oil, salt, and black pepper.

Spread them on a baking sheet in a single layer.
Roast for 15–20 minutes, until just tender but not fully soft.
Remove from oven and set aside.

3️⃣ Start Layering

In your prepared baking dish:

• Add a layer of sweet potatoes on the bottom.

• Sprinkle some crumbled feta and toasted walnuts.

• Add a layer of butternut squash, then carrots.

• Repeat the layering process (vegetables, feta, walnuts) until the dish is full.

• Finish with a final layer of sweet potatoes on top.

Gently press down to compact the layers slightly.

4️⃣ Make the Cranberry Glaze

In a small saucepan over medium heat, combine:

• Cranberry juice

• Honey

• Balsamic vinegar

Simmer for 5–7 minutes, stirring occasionally, until slightly thickened and reduced to a glaze-like consistency.

Remove from heat.

5️⃣ Bake Covered

Drizzle about ⅔ of the glaze evenly over the layered vegetables.

Cover the dish with foil and bake for 30 minutes.

6️⃣ Final Bake

Remove the foil.
Drizzle the remaining glaze over the top.

Bake uncovered for another 10–15 minutes, until the top is lightly golden and bubbling at the edges.

7️⃣ Rest & Serve

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