Butternut Squash Lasagne
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 84 kcal | 4% |
| Fat | 2.8 g | 4% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 10.3 g | 4% |
| of which sugars | 2.5 g | 3% |
| Fibre | 2.8 g | — |
| Protein | 3.2 g | 6% |
| Salt | 0.44 g | 7% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Lentils (Water, Green Lentils), Butternut Squash (24%), Water, Tomato (8%), Onion, Passata (7%), Fortified British Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Rapeseed Oil, Garlic Puree, Cornflour, Tomato Paste, Basil, Coconut Oil, Yeast Extract, Balsamic Vinegar, Mushroom Concentrate, Tapioca Starch, Vegetable Oil (Sunflower, Rapeseed), Salt, Smoked Paprika, White Wine Vinegar, Sundried Tomatoes, Soya Protein Concentrate, Sugar, Red Chilli Purée, Cane Molasses, Modified Potato Starch, Oregano, Onion Concentrate, Mustard Powder, Yeast, Black Pepper, Oat Fibre, Thickeners: Carrageenan, Guar Gum; Natural Flavourings, Parsley, Colours: Plain Caramel, Paprika Extract, Carotenes; Rosemary, White Pepper, Garlic Extract, Modified Corn Starch, Basil Extract, Turmeric Extract. The flavouring used in this product is sourced from natural sources.
- E100CurcuminColour
- E150aPlain caramelColour
- E160acaroteneColour
- E160cPaprika extractColour
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E412Guar gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetable lasagnas”: 3.23 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: 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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