
Lasagne Classica
Prefix 934 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 103 kcal | 5% |
| Fat | 5.1 g | 7% |
| of which saturates | 2.7 g | 11% |
| Carbohydrate | 9.0 g | 3% |
| of which sugars | 2.4 g | 3% |
| Fibre | 1.7 g | 6% |
| Protein | 5.5 g | 11% |
| Sodium | 0.41 g | 18% |
Open Food Facts, ODbL, record updated 6 June 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Ragu Sauce (Tomato polpa( tomato, Acidity regulator (citric acid)), water, Extra virgin olive oil, Beef mince (17.5%), Carrot, Onion, Iodised salt, Modified maize starch (E1422), Nisin (E234), Red wine(Red wine, salt, water, Preservative (220)(Sulphite)), Bay leaf, White pepper powder), Napoletana Sauce (Tomato polpa ( tomato, Acidity regulator (citric acid)), Water, Extra virgin olive oil, Iodised salt, Modified maize starch (E1422), Sugar, Basil, Garlic, Nisin (E234)), Pasta (Semolina (wheat), Flour (thiamine, Folic acid), water, Nisin(E234)), Bechamel Sauce (Milk, unsalted butter, wheat flour, Iodised salt, Modified Maize Starch (E1422), nutmeg, bay leaves, Nisin (E234)), Mozzarella cheese (Pasteurized milk, salt, culture, Enzyme (non - animal rennet, anticaking agent (460), preservative (200)), Parmesan Cheese (Pasteurised Milk, Salt, Starter Cultures, Enzyme (Non Animal Rennet, Lipase),Calcium chloride (509)Whey powder, anticaking agent (460), tapioca starch, Preservative (200))
- E1104lipase
- E1422Acetylated distarch adipateEmulsifier · Stabiliser · Thickener
- E200Sorbic acidPreservative
- E220Sulphur dioxideAntioxidant · Preservative
- E234NisinPreservative
- E330Citric acidAntioxidant · Sequestrant
- E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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