Vegetable 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 | 91 kcal | 5% |
| Fat | 3.3 g | 5% |
| of which saturates | 1.4 g | 7% |
| Carbohydrate | 11.0 g | 4% |
| of which sugars | 3.6 g | 4% |
| Fibre | 1.9 g | — |
| Protein | 3.3 g | 7% |
| Salt | 0.50 g | 8% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Tomato, Cooked Egg Pasta, Whole Milk, Water, Butternut Squash (5%), Yellow Pepper (4.5%), Courgette (4.5%), Red Pepper (4.5%), Mature Cheddar Cheese (Milk), Onion, Cornflour, Red Onion, SunBlush® Red Pepper Tapenade, Tomato Purée, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Garlic Purée, Mature Cheddar Cheese (Milk), Butter (Milk), Olive Oil, Salt, Basil, Sugar, Oregano, Black Pepper, Extra Virgin Olive Oil, White Pepper, Nutmeg. Cooked Egg Pasta contains: Durum Wheat Semolina, Water, Pasteurised Egg. SunBlush® Red Pepper Tapenade contains: Red Pepper, Sunflower Oil, Tomato Concentrate, Olive Oil, Salt, Concentrated Lemon Juice, Garlic Powder, Sugar.
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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