Lentil Lasagne
Prefix 506 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 | 79 kcal | 4% |
| Fat | 2.4 g | 3% |
| of which saturates | 1.5 g | 8% |
| Carbohydrate | 12.1 g | 5% |
| of which sugars | 2.0 g | 2% |
| Fibre | 3.9 g | — |
| Protein | 4.3 g | 9% |
| Salt | 0.43 g | 7% |
Open Food Facts, ODbL, record updated 12 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Vegetable and Lentil Tomato Sauce 63% (Water, Red Pepper 12%, Tomato Purée, Green Speckled Lentils Dried 4%, Mushrooms, White Onion, Red Wine, Mushroom Stock (Rehydrated Mushroom (Mushroom Concentrate, Water, Mushroom Powder)), Porchini Mushroom Powder, Cornflour, Garlic Purée), Dairy Free Béchamel Sauce 25% (Coconut Milk Preparation (Water, Coconut Cream, Grape Juice Concentrate, Calcium Phosphate, Emulsifier (Sucrose Ester of Fatty Acid), Sea Salt, Colour (Carotene), Vitamin D2, Vitamin B12), Cornflour, Yeast Flakes, Sea Salt), Gluten Free Lasagne Sheet 12% (Gluten Free Flour Mix (Potato Starch, Rice Flour, Pea Protein, Rice Starch, Stabilisers (Hydroxypropyl Methyl Cellulose, Locust Bean Gum, Xanthan Gum), Salt, Vegetable Fibre (Psyllium)), Water)
- E160acaroteneColour
- E410Locust bean gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E464Hydroxypropyl methyl celluloseEmulsifier · Stabiliser · Thickener
- E473Sucrose esters of fatty acidsEmulsifier · Stabiliser
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.