Vegetable Lasagna
Prefix 503 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 | 122 kcal | 6% |
| Fat | 5.3 g | 8% |
| of which saturates | 2.4 g | 12% |
| Carbohydrate | 12.6 g | 5% |
| of which sugars | 2.4 g | 3% |
| Fibre | 1.9 g | — |
| Protein | 5.6 g | 11% |
| Salt | 0.74 g | 12% |
Open Food Facts, ODbL, record updated 19 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Milk, mushrooms, egg pasta (durum wheat semolina, water, free-range egg), tomatoes, red wine, red peppers, Cheddar cheese (milk), lentils, carrots, onions, aubergine, courgettes, yellow peppers, tomato purée, butter (milk), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), honey, mozzarella cheese (milk), soy sauce (water, soya beans, wheat, salt), celery, salt, white wine vinegar, cornflour, rapeseed oil, parsley, garlic purée, dried oregano, ground star anise, ground nutmeg.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Lasagna with cooked vegetables”: 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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