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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

Gordura

9.6g

of which saturates

4.2g

Carbohydrate

15g

of which sugars

2.8g

Fibra

1g

Proteína

9.6g

Sal

0.59g

Álcool

0g

Água

63g

Colesterol

25mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina C

2mg

Thiamin (B1)

0.07mg

Riboflavin (B2)

0.13mg

Niacin (B3)

1.6mg

Vitamina B6

0.13mg

Vitamina B12

0.8µg

Ácido Fólico

9µg

Cálcio

104mg

Ferro

0.8mg

Magnésio

19mg

Phosphorus

143mg

Potássio

220mg

Sódio

235mg

Zinco

1.5mg

Copper

0.08mg

Selenium

7µg

Iodo

15µg

Other types of lasagne

Alimentos

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.

Leitura adicional e referências

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

Histórico do artigo

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  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente