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Nutrition details - Beef Lasagne

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...I write to congratulate the TLC team for the excellence of the food you produce and both my wife and I especially appreciate the meat. The quality, taste and other excellent factors make your meals as good, or better, than any food we have ever tasted... more

Rocky McEwin AM, Kingsford
Beef Lasagne

Beef Lasagne

Layers of fresh pasta with a traditional bolognese sauce, tasty cheese, peas, carrots and cauliflower.

Pasta is a great source of carbohydrates, which is essential to fuel our brain and muscles. Tomato based sauces are rich in antioxidants which have many functions including playing a role in cardiovascular health.


Lasagne (54%) [Bolognese (Water, Chicken Broth, Beef, Tomatoes, Vegetable Stock [Carrots, Onions, Celery, Water], Texturized Vegetable Protein, Onions, Tomato Paste [Tomatoes, Salt], Corn Flour, Sugar, Oregano, Salt, Beef & Chicken Booster, Garlic, Pepper), Pasta Sheets (Durum Wheat, Water), Bechamel (Water, Roux {Flour, Butter}), Onion Stock [Water, Onions, Cloves], Full Cream Milk Powder, Parmesan Cheese, Salt, Nutmeg, Pepper], Sauce [Tomatoes, Onions, Cornflour, Water, Celery, Olive Oil, Garlic, Basil, Salt, Pepper], Parmesan Cheese, Carrots, Peas, Cauliflower, Parsley. CONTAINS GLUTEN, MILK & MILK PRODUCTS. MAY CONTAIN TRACES OF TREE NUTS AND FISH/CRUSTACEANS.

Nutritional Details

Regular Size 370g Per Serve
Nutritional Details Average Quantity
per Serving
Average Quantity
per 100g
Energy: 1739kj 470kJ
(417Cal) (113Cal)
Protein: 20g 5.4g
Fat, Total: 11.1g 3g
--Saturated: 5.6g 1.5g
Carbohydrates: 60.3g 16.3g
--Sugars: 9.2g 2.5g
Dietary Fibre: 5.2g 1.4g
Folate: 48.1ug (24% RDI) 13ug
Sodium: 577mg 156mg
Potassium: 377mg 102mg
Phosphorus: 130mg (13% RDI) 35mg

Nutrition analysis is prepared using our FOODWORKS© software system. Dinners carrying the Heart Friendly Tick have undergone laboratory testing and results for Saturated Fat, Trans Fat, Sodium, Energy, Protein and Fibre or Vegetable content are guaranteed to comply with the criteria. Clients and Health Professionals should use all other calculations as a guide only when recommending or choosing suitable dinners.

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