Lasagna with italian sausage
Open Food Facts label for barcode 0826766952328. Screening numbers and flags live in the verdict band below. This hero only situates the source record.
The verdict
Lasagna with italian sausage scores 65/100 in PlainFoodSafe's ingredient screening. We compared its 65 labeled ingredients with FDA SAFFA regulatory records and CSPI Chemical Cuisine ratings; 3 ingredients are flagged for caution. The source parser split this into a very long 65-component record, beginning with Alfredo Sauce, Milk, Cream. That density can include amounts and label fragments, so verify the physical label before relying on ingredient order or completeness. This is not a recall, allergy, medical, or dietary-safety determination.
- 65/100
- Concern safety score
- 3
- Few flagged · of 65 analyzed
- Group 4
- Ultra-processed
- 0826766952328
- Barcode (UPC/EAN)
Computed directly from OpenFoodFacts ingredient data cross-referenced with FDA SAFFA and CSPI Chemical Cuisine ratings. See our methodology for the scoring formula.
Composite profile score
One verdict from three independent sources
47/100
Grade D
Ingredient Safety
65/100
FDA/CSPI flagged-ingredient screening
Processing Level
NOVA 4
Ultra-processed foods
Nutrition Grade
N/A
Nutri-Score front-of-pack nutrition grade
Weighted 50% ingredient safety / 25% processing level / 25% nutrition grade. A dimension with no data for this product (common: source coverage is partial) is dropped and its weight redistributes across the remaining dimensions, so missing data never silently lowers the score. See the full benchmark table.
66952328 · Open Food Facts · July 2026
Lasagna with italian sausage label screening desk
14 of 65 parsed ingredients carry FDA SAFFA or CSPI coverage (lead: BHA). Source sheet 66952328 · Open Food Facts · July 2026. The screening score and flag counts are in the verdict band above. This desk is the provenance stamp, not a second scorecard. Methodology
Screening model notes
How Nutri-Score, NOVA, and list length read this record
This label lands in the third of four positions on the published scale. What separates that position from its neighbours is arithmetic rather than judgement: identical inputs run through the documented weighting always arrive at the same place. Anyone who works the calculation through by hand, using the methodology write-up together with the itemised ratings further down, will reproduce this number exactly — which is the reason for publishing a computed figure instead of an opinion.
No Nutri-Score grade is present for this record in the OpenFoodFacts snapshot this page is built from. The nutritional dimension is absent rather than assessed and withheld: the grade depends on a complete declared nutrition panel, and community-contributed records vary in how much of that panel they carry. Nothing about the missing grade implies anything either way about the panel itself. The screen below covers additive ratings only and does not depend on the nutrition figures.
The declared list is among the longer ones in this catalogue. A component set this wide means the screen returns many individual ratings, and the composite accumulates a large number of small contributions instead of turning on a handful of entries. At this length the per-component table below is substantially more informative than the single figure, because the figure compresses a great deal of variation into one number.
Ingredient-list length vs every product we publish
Lasagna with italian sausage lists 65 ingredients on its label
65 99th percentile a longer ingredient list than 99% of the 359,392 products we track
Each bar is a band; taller bars hold more products. The dashed line + filled bar mark this entry. Hover or tap any bar for its full count, share, and where it sits relative to this entry.
Distribution as text
- 0–2
- 6,050 products (2%)
- 2–4
- 24,522 products (7%)
- 4–6
- 31,054 products (9%)
- 6–8
- 30,981 products (9%)
- 8–10
- 31,618 products (9%)
- 10–12
- 29,943 products (8%)
- 12–14
- 28,403 products (8%)
- 14–16
- 27,417 products (8%)
- 16–18
- 24,508 products (7%)
- 18–20
- 19,062 products (5%)
- 20–22
- 14,679 products (4%)
- 22–24
- 12,238 products (3%)
- 24–26
- 10,830 products (3%)
- 26–28
- 9,344 products (3%)
- 28–30
- 7,955 products (2%)
- 30–32
- 6,753 products (2%)
- 32–34
- 5,918 products (2%)
- 34–36
- 5,282 products (1%)
- 36–38
- 4,531 products (1%)
- 38–40
- 4,063 products (1%)
- 40 and above
- 24,241 products (7%)
Source Open Food Facts, product label ingredient lists · July 2026
Ingredient-list length is a descriptive property of the label, not a safety rating. A longer list is not automatically worse and a shorter one is not automatically better; the count is shown so the label can be placed against a comparable population. No category with enough published products was available for this record, so the comparison runs against the whole published catalogue.
Ingredient Safety Analysis
How the 65/100 score is built
Screening starts at 100 and subtracts severity-weighted FDA SAFFA / CSPI flags (3 flagged of 65 labeled). The floor is 0 when deductions exceed 100.
Full Ingredient List
Alfredo sauce (milk, cream [40% butterfat], water, butter [cream and salt], parmesan cheese [pasteurized cow's milk, cheese culture, salt, enzymes], asiago cheese [pasteurized part skim milk, cheese culture, enzymes, salt], corn starch, sea salt, parmesan cheese flavor [parmesan cheese (pasteurized milk, cultures, salt and enzymes), water, salt, sodium phosphate and sodium citrate and xanthan gum], expeller pressed canola oil, acacia gum, black pepper), pizza sauce (vine-ripened fresh tomatoes, blend of extra virgin olive oil and sunflower oil, salt, oregano, granulated garlic, black pepper and naturally derived citric acid), cooked pasta sheet (lasagna pasta [water, durum flour (durum wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), semolina flour (semolina, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), egg whites (egg whites, xanthan gum, triethyl citrate)], water), mozzarella cheese (low moisture part skim mozzarella cheese [pasteurized milk, cheese cultures, salt, enzymes], potato starch, canola oil and cellulose powder added to prevent caking, natamycin [a natural mold inhibitor]), cooked italian sausage (pork, water, salt, spices, corn syrup solids, caramel color, sodium phosphates, autolyzed yeast, flavoring, bha, bht, citric acid), parmesan cheese (parmesan cheese [pasteurized part-skim cow's milk, cheese cultures, salt, enzymes], powdered cellulose added to prevent caking, natamycin [a natural mold inhibitor]), butter (cream, natural flavoring).
Follow the flagged-label evidence
Follow the flagged-label evidence
BHA is the first flagged ingredient selected from Lasagna with italian sausage's parsed label. Start with that ingredient’s source context, then compare the rest of this 65-ingredient record.
- Inspect the FDA SAFFA and CSPI context attached to BHA. Open BHA
- Compare Lasagna with italian sausage's 3 flagged ingredients with a product from the same score neighbourhood. Compare labels
- Check how caution flags contribute to the derived screening score before drawing a dietary conclusion. Read the method
This page describes published ingredient-list and source coverage. It is not dietary or medical advice.
Barcode 0826766952328: product data from Open Food Facts (July 2026). Screening from FDA SAFFA and CSPI Chemical Cuisine where attached. Figures are computed from those sources, not editor-typed. Methodology. Reference only, not dietary or medical advice.