Preheat your oven to 400°F (200°C). Wash and peel sweet potatoes, butternut squash, and carrots. Slice them into uniform thin rounds, about 1/8 inch thick.

In a greased 9x13-inch baking dish, start layering the vegetables: first sweet potato slices, then butternut squash, and finally carrots. Repeat until all vegetables are used, finishing with sweet potatoes.

Sprinkle crumbled feta cheese over the top layer of sweet potatoes, clustering it for pockets of flavor.

Cover with aluminum foil and bake for approximately 45 minutes, until vegetables are tender. Remove foil during the last 10 minutes to crisp the top.

While the lasagna bakes, combine cranberry sauce and honey in a small saucepan over medium heat. Stir continuously until heated through and slightly thickened, about 5-7 minutes.

Once baked, let the lasagna rest for at least 10 minutes to set layers. Drizzle with cranberry-honey glaze before serving.

Slice into servings and enjoy your beautifully crafted lasagna at gatherings or special occasions.