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Lasagne, homemade

Homemade beef lasagne is a cooked dish typically made with layers of pasta, beef sauce and a milk-based sauce. It provides carbohydrate, protein and fat. The supplied recipe contains 15g of carbohydrate, 9.6g of protein, 4.2g of saturated fat and 0.59g of salt per 100g.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. The saturated fat and salt content are worth noting for people monitoring their intake of these nutrients. The amounts in homemade lasagne can vary with the ingredients and recipe used, so these figures describe the supplied recipe rather than all homemade versions. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

180 kcal

Energy

756 kJ

Fat

9.6g

of which saturates

4.2g

Carbohydrate

15g

of which sugars

2.8g

Fibre

1g

חלבון

9.6g

מלח

0.59g

אלכוהול

0g

Water

63g

כולסטרול

25mg

Vitamins and minerals per 100g

Nutrient

Per 100g

ויטמין C

2mg

Thiamin (B1)

0.07mg

Riboflavin (B2)

0.13mg

Niacin (B3)

1.6mg

Vitamin B6

0.13mg

ויטמין B12

0.8µg

Folate

9µg

סידן

104mg

Iron

0.8mg

מגנזיום

19mg

Phosphorus

143mg

Potassium

220mg

Sodium

235mg

Zinc

1.5mg

Copper

0.08mg

סלניום

7µg

Iodine

15µg

Other types of lasagne

מזון

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

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

–

Lasagne, retail, reheated

143 kcal

7.4g

6.1g

1.7g

Lasagne, vegetable, retail

117 kcal

4.8g

5.3g

–

About these figures

Values are per 100g of the food as described (Beef, Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

קריאה נוספת והפניות

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

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  • 4 Nov 2026 | הגרסה האחרונה
  • 3 Nov 2026 | פורסם במקור