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Lasagne, retail, reheated

This entry describes ready-made meat lasagne bought chilled or frozen and reheated before eating. It provides carbohydrate, fat and protein. Per 100g, it contains 16g of carbohydrate, 7.4g of protein and 6.1g of fat. These figures describe the sampled retail products; the nutrient content of individual products will vary with the recipe.

Carbohydrate provides energy, while protein is needed for the growth and repair of body tissues. Lasagne also contains salt and saturated fat, which are worth noting for people monitoring their intake. The product label can help identify differences between brands and recipes. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

143 kcal

Energía

603 kJ

Grasa

6.1g

of which saturates

2.8g

Carbohydrate

16g

of which sugars

3g

Fibra

1.7g

Proteína

7.4g

Sal

0.53g

Alcohol

0g

Agua

68g

Colesterol

18mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin K1

2.7µg

Thiamin (B1)

0.33mg

Riboflavin (B2)

0.12mg

Niacin (B3)

1.4mg

Vitamin B6

0.14mg

Vitamina B12

1µg

Ácido fólico

11µg

Calcio

80mg

Hierro

1mg

Magnesio

19mg

Phosphorus

120mg

Potasio

230mg

Sodio

210mg

Zinc

1.4mg

Cobre

0.1mg

Other types of lasagne

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Lasagne, vegetable, retail

117 kcal

4.8g

5.3g

–

Lasagne, homemade

180 kcal

9.6g

9.6g

1g

Lasagne, homemade, with extra lean minced beef

160 kcal

10g

7g

1g

Lasagne, spinach, wholemeal, homemade

93 kcal

4.2g

3.1g

–

Lasagne, vegetable, wholemeal, homemade

106 kcal

4.8g

4.6g

–

About these figures

Values are per 100g of the food as described (12 samples, 11 brands. 10-20% meat, chilled and frozen). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente