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Lasagne, vegetable, retail

Vegetable lasagne is a prepared dish made with layers of pasta, vegetables and sauce. The figures here describe a retail product cooked in a conventional oven or microwave according to the packet directions. Per 100g, it provides 13g of carbohydrate, 5.3g of fat, 4.8g of protein and 0.53g of salt.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. The salt content is worth noting for people monitoring their salt intake, particularly as the amount eaten may be larger than the weight used for these figures. Recipes and nutrient content can vary between retail products. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

117 kcal

Energía

492 kJ

Grasa

5.3g

Carbohydrate

13g

of which sugars

4.4g

Proteína

4.8g

Sal

0.53g

Alcohol

0g

Agua

73g

Vitamins and minerals per 100g

Nutrient

Per 100g

Thiamin (B1)

0.25mg

Riboflavin (B2)

0.29mg

Niacin (B3)

2mg

Vitamin B6

0.44mg

Ácido fólico

6µg

Calcio

73mg

Hierro

0.8mg

Magnesio

18mg

Phosphorus

87mg

Potasio

190mg

Sodio

210mg

Zinc

0.4mg

Cobre

0.02mg

Other types of lasagne

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Lasagne, vegetable, wholemeal, homemade

106 kcal

4.8g

4.6g

–

Lasagne, retail, reheated

143 kcal

7.4g

6.1g

1.7g

Lasagne, spinach, wholemeal, homemade

93 kcal

4.2g

3.1g

–

Lasagne, homemade

180 kcal

9.6g

9.6g

1g

Lasagne, homemade, with extra lean minced beef

160 kcal

10g

7g

1g

About these figures

Values are per 100g of the food as described (8 assorted samples; cooked in conventional and microwave ovens according to packet directions). "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