Preheat the oven to 400°F (200°C). Arrange the thinly sliced sweet potatoes on a baking sheet, brush lightly with olive oil and season with salt and black pepper. Roast for 15–20 minutes, until just tender but still firm enough to hold their shape.

Heat the remaining olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until golden and tender. Add the minced garlic and cook for about 30 seconds. Stir in the fresh spinach and cook until wilted. Season with dried thyme, dried oregano, salt and black pepper.

In a bowl, combine the ricotta cheese and grated Parmesan. Season lightly with salt and black pepper, then stir until creamy.

Cook the lasagna noodles according to the package directions until just tender. Drain and lay them flat so they do not stick together.

Spread a thin layer of the mushroom and spinach mixture across the bottom of a baking dish. Add a layer of lasagna noodles, followed by roasted sweet potato slices, some ricotta mixture and shredded mozzarella.

Continue layering the noodles, roasted sweet potatoes, mushroom and spinach mixture, ricotta and mozzarella until the ingredients are used. Finish with the remaining mozzarella and Parmesan.

Cover the baking dish with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and continue baking for another 15–20 minutes, until the cheese is bubbling and golden.

While the lasagna bakes, combine the cranberry sauce, honey, balsamic vinegar, Dijon mustard and fresh thyme in a small saucepan. Warm gently over low heat for 3–4 minutes, stirring until smooth and glossy.

Remove the lasagna from the oven and allow it to rest for 10 minutes before slicing. Drizzle the cranberry honey glaze lightly over each serving and garnish with fresh herbs if desired.