Vegetable Lasagna

1 tbsp. garlic powder
2 tsp. salt
2 tsp. pepper
2 tsp. sugar, or sweetener to taste
2 (8 oz.) cans tomato sauce
8 oz. lasagna noodles, cooked
6 chopped green onions
2 c. sour cream, low-cal
8 oz. soft cream cheese, lite
2 (16 oz.) pkg. frozen Italian vegetables, drained and thawed
1 c. cheddar cheese
1 c. Mozzarella cheese
1 c. sliced olives

Mix first five ingredients, bring to a boil and simmer for 5 minutes.

Mix sour cream and cream cheese. Set aside. Cook lasagna noodle according to package directions.

Layer noodles, cheese mixture and vegetable mixture twice.

Sprinkle on top, 1 cup cheddar cheese, 1 cup Mozzarella and 1 cup sliced olives. Bake at 350 degrees, covered with foil, 20-30 minutes. Remove from oven let set 10 minutes.