Preheat your oven to 375°F (190°C). Thinly slice the sweet potatoes, butternut squash, and carrots to about 1/8-inch thickness.

In a 9x13-inch baking dish, begin layering the lasagna with sweet potatoes at the base, followed by butternut squash slices, then carrot ribbons. Sprinkle crumbled feta cheese atop each layer.

Drizzle the cranberry-honey glaze generously over the top ensuring all layers are coated.

Cover the dish with aluminum foil and bake for approximately 45 minutes, or until vegetables are tender.

Remove from the oven and let it rest for about 10 minutes before slicing and serving.