Vegetable Lasagne
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 | 105 kcal | 5% |
| Fat | 4.9 g | 7% |
| of which saturates | 2.2 g | 11% |
| Carbohydrate | 10.5 g | 4% |
| of which sugars | 3.1 g | 3% |
| Fibre | 1.5 g | — |
| Protein | 4.0 g | 8% |
| Salt | 0.67 g | 11% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Vegetables (36%) (roasted red peppers, mushroom, spinach, courgette, onion, carrots, celery), water, tomatoes, cooked free range egg pasta (durum wheat semolina, water, pasteurised free range egg), mature Cheddar cheese (milk) (6%), red wine (4%), crème fraîche (milk), mascarpone (milk), modified maize starch, tomato paste, sundried tomato paste (sundried tomato, vegetable oils (rapeseed oil, sunflower oil), salt, white wine vinegar, black pepper, garlic, rosemary, basil), dried skimmed milk, vegetable oils (rapeseed oil, sunflower oil), garlic purée, vegetable bouillon (potato maltodextrin, salt, potato starch, yeast extract, sugar, vegetable oils (rapeseed oil, sunflower oil), onion powder, parsnip, dried parsley, lovage, turmeric powder, white pepper powder, garlic powder, mace, ground nutmeg), salt, fortified wheat flour (wheat flour, calcium carbonate, iron niacin, thiamin), honey, parsley, red pepper flakes, basil, thyme, white pepper, sage
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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