Beef Lasange
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 119 kcal | 6% |
| Fat | 5.8 g | 8% |
| of which saturates | 2.5 g | 13% |
| Carbohydrate | 9.6 g | 4% |
| of which sugars | 2.4 g | 3% |
| Fibre | 1.1 g | — |
| Protein | 6.6 g | 13% |
| Salt | 0.49 g | 8% |
Open Food Facts, ODbL, record updated 1 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
British Beef (23%), Whole Cows' Milk, Cooked Lasagne Pasta (Durum Wheat Semolina, Water, Egg), Water, Tomato Passata, Tomato, Red Wine (4.5%), Carrot, Onion, Mushroom, Tomato Purée, Mature Cheddar Cheese (2%) (Cows' Milk), Cornflour, Single Cream (Cows' Milk), Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Garlic Purée, Rapeseed Oil, Salt, Balsamic Vinegar (Red Wine Vinegar, White Wine Vinegar, Grape Must Concentrate), Sugar, Rosemary, Oregano, Black Pepper, Nutmeg, White Pepper, Bay Leaf.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Bolognese lasagne”: 6.10 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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