Break the noodles in half widthwise; 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 x 4 x 2 in. loaf pan coated with nonstick cooking spray, layer 1/2 cup sauce, two noodle pieces, 1/4 cup ricotta cheese, 1/4 cup vegetables and about 1 1/2 tablespoons Parmesan cheese topping. Repeat layers three times.
Top with remaining noodles, sour cream, 1/2 cup sauce, tomato and remaining Parmesan cheese topping. Bake, uncovered at 350 for 30-35 minutes or until bubbly and noodles are tender. Let stand 10 minutes before serving. Reheat remaining sauce; serve with lasagna.