Vegetable And Lentil Lasagne
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 104 kcal | 5% |
| Fat | 4.2 g | 6% |
| of which saturates | 0.80 g | 4% |
| Carbohydrate | 12.8 g | 5% |
| of which sugars | 3.7 g | 4% |
| Fibre | 2.1 g | — |
| Protein | 2.8 g | 6% |
| Salt | 0.39 g | 7% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Tomatoes (16%) Water Cooked Pasta (12%) (Durum Wheat Semolina. Water. e Olive Oil) Onions Tomato Juice (5%). Oat Base (4.5%) (Water Oats) Red Wine (4.5%) Carrots Rapeseed Oil Cauliflower Celery Tomato • Paste Mushrooms (2.5%) Coconut Oil Based Preparation (2.5%) (Water Coconut Oil • Modified Potato Starch Potato Starch Salt. Natural 9 0 0 Colour: B-carotenes) Dark Speckled Lentils (2%). Cannellini Beans Mung Beans Wheatflour* Garlic Purée. Cornflour Coconut Cream e 0 . (Coconut Extract Water) Sugar Leeks Shiitake Mushrooms Parsley Concentrated Mushrooms. Salt Cracked Black Pepper Thyme Ground Bay Leaves Dried Oregano Ground Nutmeg Kelp. Yeast Extract Dried Mushrooms Lemon Juice. Ground Thyme Ground White Pepper. *Fortified with Calcium, Iron, Vitamin B3 and B1.
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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