Spinach and Ricotta Lasagna
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 | 131 kcal | 7% |
| Fat | 6.3 g | 9% |
| of which saturates | 3.2 g | 16% |
| Carbohydrate | 12.7 g | 5% |
| of which sugars | 1.9 g | 2% |
| Fibre | 1.4 g | — |
| Protein | 5.3 g | 11% |
| Salt | 0.80 g | 13% |
Open Food Facts, ODbL, record updated 29 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, cooked free range egg pasta 12% (durum wheat semolina, water, pasteurised free range egg, pasteurised free range egg white), spinach 10%, ricotta cheese 10% (milk), red pepper 9%, crushed tomatoes, whole milk, mozzarella cheese (milk), onion, wheat flour (wheat flour, calcium carbonate, folic acid, iron, niacin, thiamin), pecorino cheese (sheep's milk), rapeseed oil, mature Cheddar cheese (milk), cornflour, tomato paste, garlic purée, rehydrated sun-dried tomatoes (tomato, water, salt), salt, red wine vinegar, roasted garlic, certified sustainable palm oil, white wine vinegar, yeast, smoked paprika, black pepper, white pepper, sugar, nutmeg, parsley, dried rosemary, flavouring, caramelised sugar, colour (paprika extract), turmeric extract, sunflower oil
Source: Open Food Facts, ODbL · additive names and functions: 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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