Private Label Products > Frozen > Entrees > Flatbread > Farm Boy™ Italian-Style Meat Lasagna Frozen Entrée (285 g)

Farm Boy™ Italian-Style Meat Lasagna Frozen Entrée (285 g)

Nutritional Facts

Per 1 tray (285 g) / pour 1 plat (285 g), Calories 460

  • Amount per Serving
    %DV
  • Fat 28g
    43%
  • Saturated Fat 12g
    65%
  • Trans Fat 1g
    5%
  • Cholesterol 80mg
    27%
  • Sodium 930mg
    39%
  • Carbohydrate 34g
    11%
  • Fibre 4g
    16%
  • Sugar 8g
  • Protein 22g
  • Vitamin A
    0%
  • Vitamin C
    0%
  • Calcium
    16%
  • Iron
    18%
Disclaimer:

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Ingredients

Tomatoes (Tomatoes, Salt, Calcium Chloride, Citric Acid) • Pasta (Enriched Durum Semolina Flour, Liquid Whole Egg, Water) • Ground Beef • Ground Pork • Mozzarella Cheese (Milk, Modified Milk Ingredients, Cream, Salt, Bacterial Culture, Calcium Chloride, Microbial Enzyme) • Parmesan (Milk, Modified Milk Ingredients, Salt, Bacterial Culture, Calcium Chloride, Microbial Enzyme, Natural Parmesan Flavour, Cellulose) • Tomato Paste (Tomatoes, Citric Acid) • Onions • Pancetta (Pork, Salt, Spices, Sugar, Sodium Erythorbate, Sodium Nitrite, Sodium Nitrate) • Salt • Garlic • Fresh Basil • Carrots • Black Pepper • Dried Oregano • Chili Flakes • Ground Bay Leaves. Contains: Milk • Eggs • Wheat.

Tomates (Tomates, Sel, Chlorure De Calcium, Acide Citrique) • Pâtes (Farine De Semoule De Blé Dur Enrichie, Œuf Entier Liquide, Eau) • Bœuf Haché • Porc Haché • Fromage Mozzarella (Lait, Substances Laitières Modifiées, Crème, Sel, Culture Bactérienne, Chlorure De Calcium, Enzyme Microbienne) • Fromage Parmesan (Lait, Substances Laitières Modifiées, Sel, Culture Bactérienne, Chlorure De Calcium, Enzyme Microbienne, Arôme Naturel De Parmesan, Cellulose) • Pâte De Tomate (Tomates, Acide Citrique) • Oignons • Pancetta (Porc, Sel, Épices, Sucre, Érythorbate De Sodium, Nitrite De Sodium, Nitrate De Sodium) • Sel • Ail • Basilic Frais • Carottes • Poivre Noir • Origan Séché • Flocons De Piment Chili • Feuilles De Laurier Moulues. Contient : Lait • Œufs • Blé.

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