This pasta is a better quality than our South African grown wheat products. Definitely easier on my tummy! I like the unusual shape of this lasagne...long thin strips with curly edges along the length. It fitted well into my lasagne dish...3 pieces across and then I cut one last piece to finish the right hand side vertically (to get a clean break - on a cutting board use a big chefs knife and hit it down hard where you need the break to avoid the splintering you get if snapped by hand). I used a big dish of 30x20x7cm and I got 5 full layers of pasta. If you used a smaller dish and 1 or 2 less layers, this box should last for 2 dishes. After cooking for 25mins in a 180°C oven and 10mins resting time on the counter, the pasta was on the firmer side of al-dente...my kids found it too firm. So I would perhaps cook it an extra 5mins or increase the resting time a bit to help let the pasta soften and absorb more liquid. It was absolutely perfect (and even tastier) the next day though as there were ample leftovers! :)