Preheat oven to 190°C (375°F) and lightly grease a baking dish
Toss sweet potatoes and squash with olive oil, salt, pepper, thyme, and rosemary
Layer sweet potato slices, feta, squash, walnuts, and cranberries, then repeat layers
Cover with foil and bake for 35–40 minutes
Remove foil and bake for 10–15 more minutes until tender and golden
For glaze: simmer honey, butter, balsamic vinegar, and cranberries for 2–3 minutes until slightly thick
Drizzle glaze over baked lasagna before serving
