Tuscan-style vegetable lasagna
Ingredients
cooked pasta 44.1% , tomato 22.0% , low fat ricotta cheese 15.3% , tomato purée 10.3% , water 5.1% , mushroom blend 2.6% , Monterey Jack 1.3% , red bell pepper 0.6% , Courgette 0.3% , and less of kale 2.0% , breadcrumbs 0.0% , WAXY RICE STARCH 0.0% , sea salt 0.0% , extra virgin olive oil 0.0% , dried garlic 0.0% , black pepper 0.0%
Nutrition · per 100 g
| Energy | 93 kcal |
| Fat | 2.1 g |
| Saturated fat | 1.2 g |
| Monounsaturated fat | 0.45 g |
| Polyunsaturated fat | 0.15 g |
| Trans fat | 0 g |
| Cholesterol | 8 mg |
| Carbs | 13.8 g |
| Sugars | 2.4 g |
| Fiber | 1.2 g |
| Protein | 4.5 g |
| Salt | 0.56 g |
| Sodium | 222 mg |
| Potassium | 168 mg |
| Calcium | 93 mg |
| Iron | 0.48 mg |
| Vitamin C | 5.1 mg |
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.