Vegetable lasagne
Prefix 501 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 | 103 kcal | 5% |
| Fat | 4.3 g | 6% |
| of which saturates | 1.8 g | 9% |
| Carbohydrate | 11.0 g | 4% |
| of which sugars | 3.1 g | 3% |
| Protein | 4.5 g | 9% |
| Salt | 0.55 g | 9% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
fresh egg lasagne pasta layered with tomato and vegetable sauce, topped with creamy béchamel sauce and grated cheese. ingredients tomato (23%), vegetables (21%) (aubergine, red pepper, onion, courgette), cooked egg pasta (16%) (durum wheat semolina, water, pasteurised liquid whole egg, dried eg albumen), milk, water, mature cheddar cheese (milk), cornflou sugar, tomato purée, mozzarella cheese (milk), double cream (milk), rapeseed oil, fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), garlic, salt, basil, spices. allergy advice for allergens, including cereals containing gluten, see ingredients in bold. 400g e
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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