1. Preheat the oven to 375°F.

2. In a large baking dish, toss the diced sweet potato and butternut squash with olive oil, salt, and black pepper. Roast for 20-25 minutes, or until tender.

3. In a small bowl, mix the cranberry sauce and balsamic vinegar until well combined.

4. In another bowl, mix the ricotta cheese, 1 cup of the mozzarella, Parmesan, eggs, and parsley until well combined.

5. Spread 1/2 cup of the cranberry sauce mixture in the bottom of a 9×13-inch baking dish.

6. Arrange 3 lasagna noodles over the sauce. Spread half of the ricotta cheese mixture over the noodles, then top with half of the roasted sweet potato and butternut squash. Drizzle with 1/2 cup of the cranberry sauce mixture.

7. Repeat the layers of noodles, ricotta cheese, roasted vegetables, and cranberry sauce.

8. Top with the remaining 3 lasagna noodles and the remaining cranberry sauce mixture.

9. Cover the dish with foil and bake for 30 minutes.

10. Remove the foil, sprinkle the remaining 1 cup of mozzarella cheese over the top, and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

11. Let the lasagna cool for 10-15 minutes before serving.