1. Preheat oven to 375°F (190°C) and lightly grease a baking dish with olive oil.

2. Toss sweet potatoes, butternut squash, and carrots with olive oil, salt, and black pepper.

3. Arrange vegetables in a single layer on a baking sheet and roast for 15–20 minutes until just tender.

4. In the baking dish, layer roasted sweet potatoes, feta cheese, and walnuts. Repeat with butternut squash and carrots.

5. Simmer cranberry juice, honey, and balsamic vinegar for 5–7 minutes until slightly thickened.

6. Drizzle ⅔ of the glaze over the layers. Cover with foil and bake for 30 minutes.

7. Uncover, drizzle remaining glaze on top, and bake another 10–15 minutes until golden.

8. Let rest 10 minutes before serving.

Optional: How to Make It More Structured & Layered

If you’d like a more cohesive, sliceable lasagna-style result, you can add a simple binding layer. This step was not included in the original recipe, but works beautifully if you prefer firmer layers.

Add:

• 1½ cups ricotta (or whipped cottage cheese)

• 1 egg (optional, for extra structure)

• 1–2 tbsp olive oil

• Salt, pepper, and herbs to taste

How:

• Mix the ricotta with olive oil, seasoning, and egg (if using).

• Spread a thin layer of the mixture between each vegetable layer.

• Gently press layers down before baking.

• Allow the dish to rest 20–30 minutes after baking before slicing.

This version will hold together much more like a traditional lasagna.