Vegetable Lasagna Purée, Bulk

print icon Purée | Vegetarian Code: 45035 Flavourful and nutritious product with a controlled, smooth consistency. IDDSI level 4

Nutritional Information

Nutrition Per 100g Per Serving
Calories (kcal) 125.6 125.6
Protein (g) 9.8 9.8
Carbohydrates (g) 10.4 10.4
Fibre (g) 1.9 1.9
Sugars (g) 3.7 3.7
Fat (g) 5.6 5.6
Saturated Fat (g) 1.9 1.9
Trans Fat (g) 0.1 0.1
Cholesterol (mg) 10.6 10.6
Sodium (mg) 277.9 277.9
Potassium (mg) 275.2 275.2
Phosphorus (mg) 151.4 151.4
Vitamin A (RE) 111 111
Calcium (mg) 155 155
Vitamin C (mg) 3.4 3.4
Iron (mg) 1 1


water, cottage cheese (skim milk, cream, ultrafiltered skim milk, lactose, skim milk powder, salt, guar gum, mono and diglycerides, xanthan gum, carrageenan, citric acid, cultured skim milk, bacterial culture, lactic acid, calcium chloride, microbial enzyme, carbon dioxide), mozzarella cheese (milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, cellulose, natamycin), zucchini, onions, pasta (durum wheat semolina, niacin, ferrous sulphate (iron), thiamine mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid), textured soy protein, red peppers, carrots, milk ingredients, canola oil, spinach, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet and/or microbial enzyme, powdered cellulose), powdered cheddar cheese (modified milk ingredients, cheddar cheese (modified milk ingredients, bacterial culture, salt, microbial enzyme, calcium chloride, lipase, colour), salt, water, cellulose powder, sodium phosphate, lactic acid, colour (contains tartrazine)), salt, carrageenan, xanthan gum, yeast extract, natural cheese flavour (maltodextrin, whey solids, natural cheese flavour, salt, autolyzed yeast extract), dehydrated garlic, spices


  • Gluten/wheat
  • Milk
  • Soy

Diet Coding

  • Low saturated fat
  • Reduced in sugar

Cooking Guidelines

Thaw under refrigeration 12-24 hours. Cold plate retherm: Keep product at 3-5°C and heat according to cart manufacturer's directions. Water immersion: Heat the pouch in simmering water (95°C) for 30 minutes.

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