Lasagne
Prefix 505 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 | 108 kcal | 5% |
| Fat | 3.6 g | 5% |
| of which saturates | 1.1 g | 6% |
| Carbohydrate | 13.0 g | 5% |
| of which sugars | 4.0 g | 4% |
| Fibre | 2.2 g | — |
| Protein | 4.9 g | 10% |
| Salt | 0.45 g | 7% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Milk, Onion, Pasta (Durum Wheat Semolina, Water, Pasteurised Egg), Tomato Passata, Meat Free Mince (8%) (Mycoprotein", Rehydrated Free Range Egg White, Pea Fibre, Natural Caramelised Sugar, Firming Agents: Calcium Chloride, Calcium Acetate; Gluten Free Roasted Barley Malt Extract), Red Wine, Tomato, Carrot, Water, Single Cream (Milk), Tomato Paste, Cornflour, Garlic Purée, Extra Mature Cheddar Cheese (Milk), Vegetable Oil (Rapeseed Oil, Sunflower Oil), Wheat Flour (contains Calcium Carbonate, Iron, Thiamin, Niacin), Salt, Sundried Tomatoes, Thyme, Yeast Extract, Leek, Basil, Dried Oregano, Ground Black Pepper, Ground White Pepper, White Wine Vinegar, Dried Garlic, Dried Bay Leaf, Ground Nutmeg, Tomato Purée, Rosemary, Parsley, White Pepper, Bay Leaf.
- E170Calcium carbonates
- E170iCalcium carbonateColour · Stabiliser
- E263Calcium acetatePreservative · Stabiliser
- E509Calcium chlorideStabiliser · Thickener · Coagulant
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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