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Nutritional Facts of Meat Lasagna
Lasagna with meat sauce might be your favorite comfort food, but you shouldn't eat it on a regular basis since it tends to be filled with fat and calories. Even healthier versions should be saved for special occasions 1.
Tips
Meat Lasagna has 161 Calories and 15.29 g of Protein per 100 gram serving according to the nutrition facts provided by the USDA Food Composition Database.
Calories and Macronutrients
A large piece of lasagna weighing 255 grams contains about 344 calories, 18.6 grams of protein, 39.2 grams of carbohydrates and 12.6 grams of fat. While it provides 17 percent of the daily value for fiber, it also contains 30 percent of the DV for saturated fat. Fiber is filling and lowers your heart disease risk, but excess saturated fat raises your cholesterol and heart disease risk.
Micronutrient Content
Nutritional Facts for Whole Wheat Pizza Dough
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Each large slice of lasagna provides more than 10 percent of the DV for all the essential micronutrients except folate, vitamin B-12 and pantothenic acid. It's particularly high in vitamins A and K and calcium, with 22 percent of the DV; selenium, with 58 percent of the DV; manganese, with 25 percent of the DV; and phosphorus, with 29 percent of the DV. Unfortunately, it's also high in sodium, with 40 percent of the recommended daily limit. Too much sodium in your system can increase your blood pressure.
- Each large slice of lasagna provides more than 10 percent of the DV for all the essential micronutrients except folate, vitamin B-12 and pantothenic acid.
- Unfortunately, It's also high in sodium, with 40 percent of the recommended daily limit.
Making It Healthier
Make your own lasagna with low-fat cheese, whole-wheat lasagna noodles and vegetables instead of meat, and you could lower the calories to 251, the fat to 7 grams and the saturated fat to 3 grams while raising the fiber to 7 grams per large slice.
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References
Writer Bio
Based in Massachusetts, Jessica Bruso has been writing since 2008. She holds a master of science degree in food policy and applied nutrition and a bachelor of arts degree in international relations, both from Tufts University.