Lasagne
Prefix 509 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 | 135 kcal | 7% |
| Fat | 6.5 g | 9% |
| of which saturates | 3.5 g | 18% |
| Carbohydrate | 11.0 g | 4% |
| of which sugars | 3.4 g | 4% |
| Fibre | 0.80 g | — |
| Protein | 7.8 g | 16% |
| Salt | 0.55 g | 9% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Semi-Skimmed Milk, Tomatoes (23%) Beef (22%), Lasagne Sheets [Durum Wheat Semolina, Water, Egg], Onions (4.5%), Tomato Paste, Cheddar Cheese (4%) [Red Cheddar Cheese (Cheddar Cheese (Milk), Colour (Annatto Norbixin)), White Cheddar Cheese (Milk)), Wheat Flour, Salted Butter [Butter (Milk), Salt], De-Alcoholised Wine, Herbs, Sugar, Garlic Purée, Corn Starch, Salt, Wheat Gluten, Rapeseed Oil, Vegetable Concentrates [Carrot, Onion, Leek], Yeast Extract, Beef Stock [Beef Bones, Water, Salt], Beef Powder, Potato Flakes, Spices, Beef Fat, Concentrated Lemon Juice, Barley Malt Extract, Flavouring, Onion Powder. AIL
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Bolognese lasagne”: 6.10 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.