Roasted vegetable lasagne
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 125 kcal | 6% |
| Fat | 5.1 g | 7% |
| of which saturates | 1.4 g | 7% |
| Carbohydrate | 13.6 g | 5% |
| of which sugars | 3.4 g | 4% |
| Fibre | 2.0 g | — |
| Protein | 5.1 g | 10% |
| Salt | 0.53 g | 9% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Skimmed Cows' Milk, Cooked Lasagne Pasta (Durum Wheat Semolina, Water, Egg), Water, Roasted Vegetables (7%) (Red Pepper, Yellow Pepper, Courgette), Mushroom (7%), Red Wine (5%) (Sulphites), Tomato, Whole Cows' Milk, Onion, Carrot, Single Cream (Cows' Milk), Cornflour, Lentils, Passata, Extra Mature Cheddar Cheese (Cows' Milk), Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Regato Cheese (Cows' Milk), Rapeseed Oil, Garlic Purée, Mozzarella Cheese (Cows' Milk), Demerara Sugar, Mushroom Stock (Mushroom Concentrate, Cornflour, Salt, Rapeseed Oil), Tomato Purée, Salt, Basil, Yeast Extract, Colour: Plain Caramel; Black Pepper, White Pepper.
- E150aPlain caramelColour
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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