Cook 12 lasagna pasta according to package instruction, 1-2 minute undercook as we are going to bake it later. Once boiled, run cold water through boiled pasta and coat each lasagna pasta with oil and keep it aside. I like to use ready to bake lasagna sheets, ALTHOUGH I partially boil them for 5-6 minutes before using! DO NOT use dry ready to bake lasagna sheets since it will make your lasagna very dry and chewy.
Heat 2 tbsp of olive oil. Saute chopped onions, sliced serrano and minced garlic until the onions are translucent.
Saute cubed eggplant until they are completely mushy.
Saute cubed zucchini until they are completely mushy.
Saute chopped baby spinach until completely wilted. Keep cooking all the veggies until all the liquid evaporates. Take it off the heat and let it cool down a little.
Once it is cooled down some, add ricotta cheese, cottage cheese, garlic powder, red chili flakes, oregano, black and white peppers and salt. Mix well and keep it aside.