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Vegetarian Lasagna Loaf

5 no-cook lasagna noodles
2 envelopes white sauce mix, (1 1/4 ounces)
1 tablespoon Italian seasoning
1 teaspoon garlic powder
3 cups skim milk
1 cup fat-free ricotta cheese
1 cup frozen California-style vegetables, thawed
1/2 cup nonfat Parmesan cheese
2 tablespoons light sour cream
1/2 cup seeded chopped fresh tomato

Break noodles in half lengthwise; set aside. 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 8"x4"x2" loaf pan coated with nonstick cooking
spray, layer 1/2 cup sauce, two noodle pieces, 1/4 cup ricotta
cheese, 1/4 cup vegetales and about 1 1/2 teaspoons Parmesan cheese.
Repeat layers three times. Top with remaining noodles, sour cream,
1/2 cup sauce, tomato and Parmesan. Bake, uncovered, at 350-degrees
for 30-35 minutes or until bubbly and noodles are tender. Let stand
10 minutes before serving. Reheat remaining sauce; serve with
lasagne.

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