Lasagna al forno
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 176 kcal | 9% |
| Fat | 10.0 g | 14% |
| of which saturates | 5.0 g | 25% |
| Carbohydrate | 10.0 g | 4% |
| of which sugars | 3.0 g | 3% |
| Fibre | 1.2 g | — |
| Protein | 9.0 g | 18% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Whole Milk • Water, Beef (14%) • Free Range Egg Pasta (13%) (Durum Wheat Semolina (contains Gluten) • Water • Pasteurised Free Range Egg) • Pork (9%) • Tomato Purée • Red Wine (3.5%) • Tomatoes (3.5%) • Medium Fat Hard Cheese (Milk) • Celery • Carrots • Onions • Double Cream (Milk) • Mozzarella Cheese (Milk) • Mature Cheddar Cheese (Milk) • Cornflour • Butter (Milk) • Wheatflour contains Gluten (With Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin) • Parmigiano Reggiano Cheese (Milk) • Salt • Rapeseed Oil • Garlic • Basil • Ground Black Pepper • Dried Oregano • Ground White Pepper • Ground Nutmeg. For allergens see ingredients in bold.
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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