Meat Lasagna Restaurants in Tampa
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4.3
Menu
4.3
Menu
City: Tampa, 219 S Packwood Ave Ste.b, Tampa, United States
"WONDERFUL food, the best lobster ravioli I have ever had--with pink sauce and grilled calamari."
4.2
Menu
Table booking
4.2
Menu
Table booking
City: Tampa, 10309 Causeway Blvd, Tampa, United States
"Been come here for 3 years bobby v westshore pizza never let me down never had 1 issue pizza ever fresh and tasty and the lady who took my order in th..."
3.2
Menu
Table booking
3.2
Menu
Table booking
City: Tampa, 2002 N Lois Ave, Tampa, United States
"Excellent"
4.6
Menu
4.6
Menu
City: Tampa, 226 E Bearss Ave, Tampa, United States
The restaurant from Tampa offers 74 different meals and drinks on the menu at an average price of $12.9.
4.2
Menu
Table booking
4.2
Menu
Table booking
City: Tampa, 1155 S Dale Mabry Hwy, 33629 Tampa, United States
The menu of Mott Hester Deli from Tampa includes 69 menus. On average, menus or drinks on the menu cost about $6.6. The categories can be viewed on th...
Menu
Menu
City: Tampa, 8416 N 56th St, Tampa, 33617, United States Of America
The menu of Blue Moon Pizza Gyro from Tampa includes 130 dishes. On average, dishes or drinks on the menu cost about $8.0. The categories can be viewe...
Price
The Average price for Meat Lasagna is:
$14.4
Ingredients
No Boil Lasagna
- Qty. 1 package (453g)
Mozzarella Cheese
- Qty. 1 cup (260g)
Parmesan Cheese
- Qty. 0.5 cup (74g)
Unsalted Butter
- Qty. 4 tablespoons (57g)
Flour
- Qty. 4 tablespoons (31g)
Milk
- Qty. 2 cups (488g)
Salt
- Qty. 26g
Pepper
- Qty. 13g
Grated Nutmeg
- Qty. 0g
Olive Oil
- Qty. 3 tablespoons (41g)
Pancetta
- Aisle Meat Qty. 4 ounces (113g)
Onion
- Qty. 1 unit (125g)
Celery
- Qty. 2 stalks (80g)
Carrot
- Qty. 1 unit (50g)
Ground Veal
- Qty. 4 ounces (113g)
Ground Pork
- Aisle Meat Qty. 4 ounces (113g)
Ground Beef
- Qty. 8 ounces (227g)
Red Wine
- Qty. 0.67 cup (157g)
Chicken Stock
- Qty. 1.5 cups (360g)
Plum Tomatoes
- Qty. 32 ounces (907g)
Black pepper
- Qty. 13g
Feedback
These reviews refer only to the mentioned ingredients.