Last night I pulled the heaviest pan of lasagna out of the oven, and I’m not exaggerating when I say it had to weigh at least five pounds. This isn’t just a dinner, it’s a full-on event — the kind of meal that makes the whole house smell amazing and leaves plenty for the next day. My cousin is the one who hooked me on ZENB pasta, and I instantly fell in love with their Yellow Pea Lasagna Sheets. They bake beautifully, hold up to all the layers, and my kids absolutely love them. Best of all, they’re oven-ready, which means no boiling required. Sadly, ZENB has decided to stop all sales to the United States. Their website says products are still available in some retail stores while supplies last, but it’s only a matter of time before they’re gone. Luckily, I can still find the lasagna sheets at Ocean State Job Lot here in town, though who knows for how long. Even if you can’t get your hands on them, don’t worry — just use any lasagna noodles you have on hand. If you’re using regular noodles, you’ll want to start by cooking them in salted water until they’re just tender, then toss them with a little olive oil so they don’t stick.

The best part about making lasagna is that it’s two dinners in one. I always refrigerate the leftovers overnight, then the next day I cut the lasagna in half. One half goes back in the fridge for quick lunches or second helpings, and the other half I wrap up and freeze for another night. It’s like having a homemade meal ready to go on a busy evening — and that makes all the effort of layering and baking feel even more worth it.