Vegetarian Lasagna Loaf

5 no cook lasagna noodles
2 envelopes - 1/4 oz - each white sauce mix
1 tbs. italian seasoning
1 tsp. garlic powder
3 c. skim milk
1 c. -8 oz- ricotta cheese
1 c. frozen California blend veggies, thawed
1/2 c. parmesean cheese
2 tbs. sour cream
1/2 c. seeded, chopped fresh tomatoes
Break noodles in half, lengthwise.
set aside. In saucepan, combine sauce, seasonings,
garlic powder, & veggies.
Gradually stir in milk, bring to a boil, cook and stir 2
min. or til thickened & bubbly..
In pam sprayed loaf pan layer 1/2 c. sauce and 2 noodles.
1/4 c. ricotta cheese, 1 1/2 tbs. parmesean cheese.
Repeat layers 3 times.
Top with remaining noodles, sour cream, 1/2 c. sauce,
tomatoes, remaining parmesean cheese.
Bake , uncovered 350 30 to 35 min.
or til bubbly and tender.
Let stand 10 min.
Reheat remaining sauce, serve with lasagna.