Beef Lasagna
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 134 kcal | 7% |
| Fat | 5.9 g | 8% |
| of which saturates | 2.8 g | 14% |
| Carbohydrate | 13.0 g | 5% |
| of which sugars | 2.6 g | 3% |
| Fibre | 1.0 g | — |
| Protein | 7.2 g | 14% |
| Salt | 0.52 g | 9% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Ingredients Cooked Egg Pasta (Durum Wheat Semolina, Water, Pasteurised Egg), Beef (19%), Tomato, Milk, Water, Mushroom, Tomato Purée, Mature Cheddar Cheese (Milk), Onion, Cornflour, Medium Fat Hard Cheese (Milk), Wheat Flour (Wheat Flour, Calcium carbonate, Niacin, Iron, Thiamin), Carrot, Sun-dried Tomato Purée (Water, Rapeseed Oil, Sun-dried Tomatoes, White Wine Vinegar, Salt, Garlic Purée, Sugar, Basil, Rosemary, Black Pepper), Soured Cream (Milk), Garlic Purée, Pasteurised Egg, Salt, Butter (Milk), Basil, Oregano, Black Pepper, Rosemary, Bay Leaf, Nutmeg, White Pepper. Allergy Advice For allergens, including cereals containing gluten, see ingredients in bold. Packe Mand BT38 Servi
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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