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Lasagne, homemade, with extra lean minced beef

Homemade lasagne with extra lean minced beef is a cooked dish made with layers of pasta, beef sauce and a milk-based sauce. It provides carbohydrate, protein and fat. Per 100g, this recipe contains 15g of carbohydrate, 10g of protein and 7g of fat, including 3.1g of saturated fat. Its nutrient content will vary with the ingredients and recipe used.

Protein supports the growth and repair of body tissues, while carbohydrate provides energy. Although extra lean beef is used, other ingredients can contribute saturated fat and salt, which are worth noting for people monitoring their intake. The dish also provides calcium, which helps maintain bones and teeth. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

160 kcal

Energy

671 kJ

Fat

7g

of which saturates

3.1g

Carbohydrate

15g

of which sugars

2.8g

Fibre

1g

Proteine

10g

Sale

0.59g

Alcol

0g

Acqua

66g

Colesterolo

20mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina C

2mg

Thiamin (B1)

0.07mg

Riboflavin (B2)

0.14mg

Niacin (B3)

1.8mg

Vitamina B6

0.13mg

Vitamina B12

0.8µg

Folato

9µg

Calcio

105mg

Ferro

0.82mg

Magnesio

19mg

Phosphorus

147mg

Potassio

227mg

Sodio

237mg

Zinco

1.6mg

Copper

0.09mg

Selenio

7µg

Iodio

16µg

Other types of lasagne

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Lasagne, homemade

180 kcal

9.6g

9.6g

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 (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

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

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 4 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente