Cook 12 lasagna pasta according to package instructions, undercooking by 1-2 minutes. Rinse with cold water, coat with oil, and set aside.

Heat 2 tbsp of olive oil in a pan. Sauté chopped onions, sliced serrano peppers, and minced garlic until onions are translucent.

Sauté cubed eggplant until completely mushy.

Sauté cubed zucchini until completely mushy.

Sauté chopped baby spinach until completely wilted. Continue 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 and white pepper, and salt. Mix well and set aside.

Preheat oven to 350°F. Grease a baking tray (13"x10").

Pour a thin layer of White Pasta sauce at the bottom of the baking tray.

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

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

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

Layer with White Pasta sauce in the middle of each lasagna pasta, again avoiding the edges.

Repeat 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 with mozzarella cheese.

Poke toothpicks in the lasagna to prevent the cheese from sticking to foil while baking.

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

After 45 minutes (60 minutes if lasagna was refrigerated), remove foil and switch the oven to broil. Broil for 2-4 minutes, keeping an eye on it until cheese browns.

Remove from oven and let sit for at least 15 minutes before serving.