beef lasagna by Sainsbury’s, Italian Style
i Photo: Open Food Facts contributors · CC BY-SA
Prepared lasagne · United Kingdom

beef lasagna by Sainsbury’s

by Italian Style · 750g
United Kingdom
NUTRI-SCOREABDECNOVA3
120 kcalper 100 g · 6% of the reference intake
2.3 gof sugars per 100 g
Barcode (EAN-8)00457927
GS1 prefix004 · GS1 US
AdditivesNone found in the ingredients
AllergensEggs, Gluten, Milk

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
Nutrient100 gReference intake
Energy120 kcal6%
Fat5.8 g8%
of which saturates2.5 g13%
Carbohydrate10.2 g4%
of which sugars2.3 g3%
Fibre1.2 g—
Protein6.2 g12%
Salt0.43 g7%

Open Food Facts, ODbL, record updated 12 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

British Beef (23%), Cooked Lasagne Pasta (Durum Wheat Semolina, Water, Egg), Whole Cows' Milk, Water, Tomato Passata, Tomato, Red Wine (4.5%), Carrot, Onion, Mushroom, Tomato Purée, Mature Cheddar Cheese (2%) (Cows' Milk), Cornflour, Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Single Cream (Cows' Milk), 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. ! Allergy advice: For allergens, including cereals containing gluten, see ingredients in bold. We're sure you'll love this product. Try me! If you don't, simply return for a full refund Or, call our careline 0800 636262. Your statutory rights are not affected. Packed in the UK for Sainsbury's Supermarkets Ltd, London EC1N 2HT and Sainsbury's Supermarkets Ltd, Upper Galwall Belfast, BT8 6FX using beef from the UK. Want to find out more? ainchurus.co.uk

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in the United Kingdom
United Kingdom

Source: Open Food Facts, countries of sale reported by contributors.

Sources

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