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LASAGNA WITH MEAT & SAUCE

Frozen Dinners & Entrees Nestle Usa-Frozen Food Division Branded
127 Calories
7.5g Protein
13.6g Carbs
4.7g Fat
0.9g Fiber
Nutrition Facts
Serving Size 100 g
Calories 127
% Daily Value*
Total Fat 4.7g 6%
Saturated Fat 2.4g 12%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 380mg 17%
Total Carbohydrate 13.6g 5%
Dietary Fiber 0.9g 3%
Total Sugars 2.4g
Protein 7.5g 15%
Vitamin D 0mcg 0%
Calcium 94mg 7%
Iron 0.5mg 3%
Potassium 0mg 0%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 7.5g 29%
Carbs 13.6g 53%
Fat 4.7g 18%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 2.8 MG 3%

Minerals

Nutrient Amount % DV
Calcium, Ca 94 MG 7%
Iron, Fe 0.5 MG 3%
Sodium, Na 380 MG 17%

About LASAGNA WITH MEAT & SAUCE

LASAGNA WITH MEAT & SAUCE is a moderate-calorie food with 127 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 7.5g of protein, 13.6g of carbohydrates, and 4.7g of fat. It also contributes 0.9g of dietary fiber per serving. This food belongs to the Frozen Dinners & Entrees category.

Ingredients

SAUCE: TOMATO PUREE (WATER, TOMATO PASTE), COOKED BEEF, WATER, DRY CURD COTTAGE CHEESE (CULTURED SKIM MILK, ENZYMES), MODIFIED CORNSTARCH, SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), SALT, SUGAR, WHEAT FLOUR, DRIED ONIONS, SPICES, GARLIC POWDER. COOKED PASTA: WATER, SEMOLINA WHEAT FLOUR. CHEESE: PART-SKIM MOZZARELLA CHEESE AND MODIFIED CORNSTARCH (PART-SKIM MOZZARELLA CHEESE [CULTURED PASTEURIZED MILK, SALT, ENZYMES], MODIFIED CORNSTARCH, NONFAT MILK, FLAVORS), LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (CULTURED PASTEURIZED PART-SKIM MILK, SALT, ENZYMES), PARMESAN CHEESE (CULTURED MILK, SALT, ENZYMES).

Calorie Breakdown

At 127 calories per 100 grams, LASAGNA WITH MEAT & SAUCE gets 24% of its calories from protein, 43% from carbohydrates, and 33% from fat. This is moderate, similar to many lean proteins and whole grains.

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