In a city where the rhythm of life gets quicker each season, there's a quiet craving growing among Stockholmers. Not for something faster, or cheaper, or trendier. But for something real. Something grounded. Something that smells like it came from an oven, not a factory.
There’s a growing hunger—not just in stomachs but in values—for homemade food that means something. Something that not only fills you up but makes you feel part of something bigger. That’s where we come in. Or more precisely, where we will come in very soon.
The idea of sustainability can feel big, even overwhelming. But at Lasagnariet, we believe sustainability is something you can taste. It’s in the soil of the local grain used for pasta. In the Swedish-grown vegetables we roast in our vegetarian food lasagna. In the restraint of offering a small, thoughtful menu instead of trying to be everything for everyone.
And in each layer of our lasagna—there’s a story of choices. Every tomato sauce simmered a little longer instead of pre-packed. Every cheese grated, not processed. Every portion measured with care, so it satisfies, not wastes.
Because let’s face it. If takeaway food is going to be part of our everyday lives, it should be part of the solution, not just the problem. Plastic overload, imported convenience, anonymous food systems—we all know the routine. But imagine a takeaway stockholm that focuses on fewer miles, better sources, and food that’s worth remembering.
Can a lasagna be sustainable?
We say yes. Especially when it’s cooked from scratch, with locally sourced and Swedish ingredients, where possible, and complemented by those few essential Italian ingredients that give it depth, character, and identity. Because some things, like olive oil or Parmigiano, don’t grow in Skåne—and that’s okay. What matters is knowing where everything comes from, and why it’s there.
Our journey started with a question: what would happen if we made comfort food the most conscious choice on the menu?
Turns out, the answer is: a lot of happy faces. And a lot less waste. From using whole vegetables instead of pre-cut bags, to minimizing our stock to seasonal offerings, every decision adds up. Not to mention how different it feels when your home cooking isn’t just good, but good for something.
Which lasagna version could be the most sustainable? That’s a delicious question. Maybe the vegan food version with lentils and roasted beetroot in autumn. Or the vegetarian food one, with chard and Västerbotten cheese in spring. Maybe it’s the one you grew up with—but made in a way that makes sense for today.
What kind of lasagna would you order in a takeaway?
We picture you bringing it to a picnic, sharing it with friends, feeling proud to say, "This was made with care." Because we’re not just layering pasta and sauce. We’re layering trust, transparency, and a bit of humour too. Honestly, what’s funnier than launching a takeaway focused entirely on lasagna in a city known for its poke bowls?
But here’s the thing: Italian food doesn’t have to be flown across the continent to taste right. It can be local, seasonal, and still deeply traditional. Ask any nonna—she didn’t have avocado or air miles. She had what was fresh and in her garden.
Our philosophy is a simple one: make fewer things, but do them well. We're committed to making our food as sustainable as possible, but we’re not extremists. We believe that sustainability, while essential, can sometimes become a rigid ideology—and we’d rather keep our approach flexible, practical, and human. Instead of chasing labels, we love to experiment. To test. To discover what can realistically be integrated into our production process in ways that improve our sustainability goals without compromising quality, flavour, or joy. Our lasagna menu will stay small—classic, vegetarian, seasonal, vegan, and gluten free. Because we want to honour the craft, not crowd it. Each version speaks to a different palate, but all share the same roots: handmade, heartfelt, humble.
It means something when you bite into something and know its story. That this wasn’t thrown together. That the onions were slow-roasted. That the spinach was from a farm you might pass on your weekend hike. That’s the kind of food people want now. And maybe always did.
Stockholmers are ready. We’ve seen it. People want more from their delivery food. More honesty. More feeling. More flavour. Whether it’s a birthday celebration, a lunch break, or a Wednesday when you just can’t deal with cooking—takeaway can still mean something.
Can you imagine a sustainable takeaway expertise in homemade lasagna, made with both locally sourced ingredients and Italian raw materials? We can. In fact, we’re building it.
We’re starting small. One kitchen, one concept. A little rebellion against fast, anonymous food. Because when people talk about changing the food system, they often forget how powerful small changes are. One dish. One decision. One customer at a time.
We’re not here to save the planet with lasagna. But we are here to make food with intention, and to make comfort food something you can feel good about—before and after you eat it.
Maybe one day our trays of lasagna will be passed around at weddings. Maybe they'll sit proudly at the centre of company lunches. Or be part of Friday night traditions across the city. We’d be honoured.
Until then, we’re getting everything ready. The kitchen. The partnerships. The logistics. The layers.
Because when we open our doors, we want every bite to mean something. We want people to taste what sustainability can feel like—warm, generous, full of love.
Just like homemade food should be.
