In a saucepan, combine sauce mix, Italian seasoning and garlic powder.
Gradually stir in milk.
Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
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.
Repeat layers 3 times.
Top with remaining noodle pieces, sour cream, 1/2 cup sauce, tomato and remaining Parmesan cheese topping.
Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly and noodles are tender.