Vegetarian Lasagna Loaf

I love veggie lasagna and this is a quick, easy one that tastes great. You can of course make this the really fattening way with regular milk, cheeses, and sour cream.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 5  no-cook  lasagna noodles
• 2 (1 1/4ounce) envelopes white sauce mix
• 1  tablespoon  italian seasoning
• 1  teaspoon garlic powder (may use more if desired)
• 3  cups skim milk
• 1  cup fat-free ricotta cheese or 1  cup cottage cheese
• 1  cup  frozen  california-blend frozen vegetables, thawed
• 1⁄2 cup fat-free parmesan cheese
• 2  tablespoons light sour cream
• 1⁄2 cup  chopped fresh tomatoes or 1⁄2 cup  chopped fresh Rotel diced tomatoes

Directions

1. Break the noodles in half widthwise; set aside.
2. In a saucepan, combine sauce mix, Italian seasoning and garlic powder.
3. Gradually stir in milk.
4. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
5. In an 8x4x2 inch loaf pan coated with nonstick cooking spray, layer 1/2 cup sauce, 2 noodle pieces, 1/4 cup ricotta or cottage cheese, 1/4 cup vegetables, and about 1 1/2 tablespoons Parmesan cheese topping.
6. Repeat layers 3 times.
7. Top with remaining noodle pieces, sour cream, 1/2 cup sauce, tomato and remaining Parmesan cheese topping.
8. Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly and noodles are tender.
9. Let stand for 10 minutes before serving.
10. Reheat remaining sauce; serve with lasagna.