Preheat oven to 375?F (190?C). Toss sweet potato, butternut squash, and carrot slices with olive oil, thyme, garlic powder, salt, and pepper. Roast on a baking sheet for 20 minutes until tender.

In a saucepan, combine cranberries, honey, and vegetable broth. Simmer over medium heat for 10 minutes until cranberries burst and sauce thickens. Set aside.

In a 9x13 inch baking dish, spread a thin layer of cranberry-honey glaze. Layer 3 lasagna noodles, followed by half the roasted vegetables, half the feta, and half the walnuts. Repeat layers.

Top with final 3 noodles, remaining glaze, and sprinkle with Parmesan cheese. Cover with foil and bake for 25 minutes. Uncover and bake 10 more minutes until golden. Let rest 10 minutes before serving.