Cook lasagna pasta according to package instructions, undercooking by 1-2 minutes. Once boiled, run cold water over the pasta, coat with oil, and set aside.

Heat olive oil and sauté onions, chopped serrano peppers, and minced garlic until onions are translucent.

Sauté cubed eggplant until mushy.

Sauté cubed zucchini until mushy.

Sauté chopped baby spinach until wilted and all liquid evaporates. Let cool slightly.

Add ricotta cheese, cottage cheese, garlic powder, red chili flakes, oregano, black pepper, white pepper, and salt to the cooled vegetable mixture. Mix well and set aside.

Preheat oven to 350°F and grease a 13'x10' baking tray.

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

Place 3 lasagna pasta sheets on top of the sauce.

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

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

Layer White Pasta Sauce in the middle of each lasagna pasta, avoiding the edges.

Repeat layering until the last 3 lasagna sheets are added. Spread a generous amount of White Pasta Sauce on top and cover with mozzarella cheese.

Poke toothpicks into the lasagna to prevent the cheese from sticking to the foil.

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

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

Let sit for at least 15 minutes before serving.