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Carbohydrate and energy source
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
3 piece (medium) of Boiled lasagna sheets (90 g) has 142 calories. That works out to 158 calories per 100 g. It contains 27.8 g of carbs, 5.2 g of protein, 0.8 g of fat and 1.6 g of fiber. Its 18.9 µg of Selenium covers 34% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Selected: 3 piece (medium) · 90 g
142
KCAL / 90G
Carbs
27.8g
· 10% DV
Protein
5.2g
· 10% DV
Fat
0.8g
· 1% DV
Fiber
1.6g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 80% · Protein 15% · Fat 5%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 142 kcal | |
| Total fat | 0.8 g | 1% |
| Saturated fat | 0.16 g | 1% |
| Trans fat | 0 g | |
| Sodium | 4.5 mg | 0% |
| Total carbohydrate | 27.8 g | 10% |
| Fiber | 1.6 g | 6% |
| Protein | 5.2 g | 10% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 3 piece (medium) | 90 g | 142 kcal |
| 1 piece (small) | 30 g | 47 kcal |
| 2 piece (medium) | 60 g | 95 kcal |
| 100 g | 100 g | 158 kcal |
| 4 piece (large) | 120 g | 190 kcal |
| 1 cup (chopped) | 140 g | 221 kcal |
| 6 piece (large) | 180 g | 284 kcal |
| 1 serving (large) | 200 g | 316 kcal |
Calculated from 158 calories per 100 g.
No, boiled lasagna sheets do not need another turn in boiling water. They are already softened, so add them straight to the layers; boiling them again can make them fragile and prone to tearing.
Drain boiled lasagna sheets and lay them in a single layer on a lightly oiled tray. If you need to stack them, separate the sheets with parchment paper; this makes them easier to handle without tearing.
Boil lasagna sheets only until they are pliable, following the packet directions because thickness and brand affect the timing. They will soften further in the oven, so avoid cooking them until very tender.
Yes, boiled lasagna sheets can be used, but they are already hydrated, unlike many oven-ready noodles. Use a thicker, less watery sauce than you would for uncooked sheets so the finished lasagna does not turn soupy.
A brief rinse under cold water can stop boiled lasagna sheets from cooking further and help separate them. Drain them thoroughly afterward; water left clinging to the sheets can thin the sauce in your lasagna.
Handle boiled lasagna sheets with a wide spatula or your hands once they are cool enough to touch. Lay each sheet flat over sauce rather than pulling it across the filling, and avoid overlapping the sheets.
Yes, you can trim boiled lasagna sheets with clean kitchen scissors or a knife to fit your dish. Use the offcuts to fill gaps in another layer, and cover them with sauce so they do not dry out.
Keep boiled lasagna sheets in a covered container in the refrigerator and use them within a few days. Separate the sheets with parchment to prevent sticking, and discard them if they develop an unusual smell or appearance.
Yes, boiled lasagna sheets can be frozen after they have cooled completely. Separate them with parchment, seal them in a freezer-safe container, and thaw them in the refrigerator before assembling lasagna.
Boiled lasagna sheets often tear because they were cooked until too soft, drained roughly, or lifted while hot. Cook them only until pliable, drain gently, and use a broad utensil to move them onto a tray.
Vitamins
Folate
68.4µg · 17% DV
B1
0.19mg · 16% DV
B3
1.89mg · 12% DV
B2
0.08mg · 6% DV
Minerals
Selenium
19µg · 35% DV
Manganese
0.28mg · 12% DV
Phosphorus
70mg · 10% DV
Copper
0.09mg · 10% DV
Potassium ⭐
40mg · 1% DV
Sodium
4.5mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 142 calories in 3 piece (medium) (90 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Boiled lasagna sheets are wide, flat pieces of pasta dough cooked in water, ready to layer into a baked lasagna. The dish comes from Italy, where the sheets are typically assembled with sauce and other fillings, then baked until tender and bubbling.
The pasta should be soft but still hold its shape, with a pleasantly chewy bite beneath the sauce. It is chiefly a source of carbohydrates and energy, providing 30.9 g of carbohydrates per 100 g. Use the sheets promptly after draining so they do not stick together, and pair them with tomato sauce, vegetables and a modest amount of cheese for a balanced, satisfying meal.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.16g
MONOUNSATURATED
0.14g
POLYUNSATURATED
0.28g
Omega 6:3 ratio 8.3:1
Above the ideal 4:1 (8.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.