Turkey Feast Lasagne

Nutrition

Open Food Facts, ODbL, record updated 27 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

Whole Milk Cooked Egg Pasta (11%),(Durum Wheat Semolina Water Pasteurised Egg). Onions Cooked Pork Sausagemeat (6%) (Smoked Bacon, (Pork Curing Salt (Salt Preservative: Sodium Nitrate, Potassium Nitrate, Sodium Nitrite), Water · Sugar. Antioxidant: E301), Pork, Sage, Salt, Ground Black Pepper), Turkey Breast (7%), Single Cream (Milk). Leeks, Water, Turkey Thigh (4.5%), White Wine, Mature Cheddar Cheese (Milk) (3%) Extra Mature Cheddar Cheese (Milk) (2.5%) Cornflour, Breadcrumbs, (Wheatflour* Rice Flour, Gram Flour, Cornflour, Salt. Olive Oil Yeast) Cooked Smoked Bacon, (Pork Water. Curing Salt (Salt Preservative: Sodium Nitrite). Antioxidant: E301) Rapeseed, Oil, Chicken Stock (Water Chicken Bones, Onions, Carrots, Leeks. Parsley. • • • • • • • • • • • • Ground White Pepper, Garlic, Ground Bay Leaves). • Sage, Lemon Juice, Sweetened Dried Cranberries • • • • • . • (Sugar Cranberries) Salt, Unsalted Butter (Milk). Garlic Purée. Yeast Extract, Parsley, Ground Spices (Coarse Black Pepper, White Pepper, Nutmeg). Ground Bay Leaves. NE OV P • R • P • L Do Co NU Ser Typ Ene Ene Fat of Car of Fib Pro Sal

• E250Sodium nitritePreservative
• E251Sodium nitratePreservative
• E252Potassium nitratePreservative
• E301Sodium ascorbateAntioxidant

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
  Open Food Facts, ODbL · updated 27 October 2026 · export of 1 November 2026
• Photo
  Open Food Facts contributors, CC BY-SA
• Reference values
  Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
• GS1 prefix
  Prefix ranges published by GS1

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