Cook 12 lasagna pasta according to package instruction, 1-2 minutes undercooked. Once boiled, run cold water through boiled pasta and coat with oil.

Heat 2 tbsp of olive oil. Saut? chopped onions, sliced serrano peppers, and minced garlic until onions are translucent.

Saut? cubed eggplant until completely mushy.

Saut? cubed zucchini until completely mushy.

Saut? chopped baby spinach until wilted, cooking until all liquid evaporates. Remove from heat and let cool slightly.

Once cooled, add ricotta cheese, cottage cheese, garlic powder, red chili flakes, oregano, black pepper, white pepper, and salt. Mix well and set aside.

Preheat oven to 350?F. Grease a baking tray (preferred size: 13"x10").

Pour enough White Pasta Sauce at the bottom of the baking tray to coat a thin layer.

Place 3 boiled lasagna pasta on top of the sauce in the tray.

Spread veggie/cheese filling on top of each pasta, avoiding the edges.

Sprinkle shredded mozzarella cheese on top of the filling on each lasagna pasta.

Layer White Pasta Sauce on top of the mozzarella, just in the middle of each lasagna pasta, avoiding the edges.

Continue layering in the same order until the last 3 pieces of lasagna pasta are placed. Spread a generous amount of White Pasta Sauce on top and cover the whole surface with mozzarella cheese.

Poke toothpicks in the lasagna before covering with aluminum foil to prevent cheese from sticking while baking.

Cover the tray with aluminum foil and bake for 35 minutes.

After 45 minutes (or 60 minutes if refrigerated), remove the foil and broil for 2-4 minutes, checking frequently until cheese is browned.

Let the lasagna sit for at least 15 minutes before serving.