Preheat your oven to 400°F (200°C).

Arrange sweet potato slices, butternut squash, and carrots on parchment-lined baking sheets.

Drizzle with olive oil and sprinkle with thyme, rosemary, smoked paprika, salt, and pepper. Toss gently.

Roast for 25–30 minutes, turning the vegetables halfway through, until tender and lightly caramelized.

Cook noodles according to the package instructions. Drain and lay them flat so they don’t stick together.

Stir together vegan ricotta, minced garlic, parsley, and vegan Parmesan.

Lightly grease a 9 × 13-inch baking dish.

Spread a thin layer of vegan ricotta over the bottom of the dish.

Place 3 lasagna noodles over the ricotta.

Layer roasted sweet potatoes, butternut squash, and carrots evenly over the noodles.

Sprinkle with toasted walnuts.

Spread another layer of vegan ricotta and sprinkle with vegan mozzarella.

Continue layering noodles, vegetables, walnuts, ricotta, and mozzarella until everything is used.

Finish with noodles, vegan ricotta, mozzarella, Parmesan, and a small handful of walnuts.

Cover tightly with foil and bake at 375°F (190°C) for 30 minutes.

Remove the foil and bake for another 15–20 minutes, until bubbling and golden.

Let the lasagna rest for 15 minutes before slicing.

While the lasagna rests, combine cranberries, maple syrup, water, lemon juice, and orange zest in a saucepan.

Simmer over medium heat for 7–10 minutes, until the cranberries soften and begin to break down.

Mix cornstarch with 1 tablespoon water. Stir it into the cranberry mixture and simmer for another 1–2 minutes until slightly thickened.

For a smooth glaze, blend briefly and strain. For a rustic glaze, leave it chunky.

Slice the lasagna and drizzle each serving with cranberry-maple glaze.