There’s a moment in every kitchen when you pause, hold an aubergine in one hand and a tray of fresh pasta in the other, and ask the big question: Lasagna or Parmigiana? It’s like choosing your favorite song or your favorite grandma — completely impossible.
But what if you didn’t have to choose?
What if the silky, earthy charm of melanzane alla parmigiana, with its fried aubergine layers, creamy mozzarella, and slow-cooked tomato sauce, could merge into a bubbling, beautifully layered lasagna? We tried it. And honestly? It didn’t just work—it sang.
Because when it comes to Homemade food, sometimes two icons are better than one.
Growing up in Italy, Parmigiana di Melanzane was the dish you’d smell from the hallway. You knew exactly who was cooking it and exactly when to show up. But ask three Italians where it’s from and you’ll get four answers. Sicily, they say. No, Campania. Wait, Emilia-Romagna! Truth is, like any great recipe, it traveled, adapted, and got better every time a Nonna put her twist on it. (So who made it first? We’re staying out of it. But let’s just say — the one with the most olive oil probably wins.)
Now, in Stockholm, we’re doing what we do best at Lasagnariet: taking tradition seriously, without taking ourselves too seriously. We’re layering up a dish that feels both nostalgic and brand new. The result is something quite special — Lasagna alla Parmigiana, a lush tribute to comfort and craft.
But let’s talk about aubergines for a second. Or eggplants, if you're reading this across the ocean. Did you know there are over a dozen varieties of them? From the deep purple globe types to slender Japanese ones, from the white “Casper” to the green Thai cousins. Some are sweet and soft, others a little bitter and more intense. Some soak up oil like sponges, others roast with elegance.
Which is best for Lasagna? Well, which one makes you close your eyes when you take a bite? For our Parmigiana-inspired layers, we’ve been testing local varieties, especially during Swedish summer when greenhouses surprise us with incredible produce. Honestly, we’re still waiting to meet the first farmer in Sweden who proudly says: “These are my aubergines.” If you're out there—call us. We’ll bring lunch.
Until then, we go seasonal. We go Locally sourced. We go sustainable. That’s the whole idea behind Lasagnariet. Our Takeaway stockholm concept is rooted in one thing: real food, made from scratch, cooked with care. That’s why we source as much as we can from local producers and combine it with Italian ingredients like olive oil, Parmigiano Reggiano, and mozzarella that meet our standards. Quality meets tradition, right in the middle.
Now, about the cooking.
We could have taken shortcuts—used grilled aubergines, maybe. But no. We went the old-school route: deep fried slices, salted first, dried properly. Are they healthier roasted? Sure. Are they tastier fried? You bet. But hey, if you prefer your Vegetarian food on the lighter side, we’ve also perfected a roasted version that brings just as much flavor with less oil. That’s the beauty of Home cooking — it can bend without breaking.
Because in the end, it’s about Comfort food. Not the kind that makes you feel heavy, but the kind that feels like a hug. A dish that travels well in a box, that holds up during your picnic, that gets better with each forkful. Our Parmigiana lasagna does exactly that — rich but balanced, cheesy but fresh, with every bite reminding you that someone made this, not something.
And yes, it’s Vegetarian. Which brings us to another point: when did Vegetarian food become the default craving for so many people in Stockholm? We don’t mean that in a trendy way—we mean it as a genuine shift. Whether it’s lunch breaks, dinner with friends, or birthday celebrations, more and more folks are reaching for options that feel lighter, more conscious, and still deeply satisfying.
We’re here for it. Always have been. Even our classic Lasagna Bolognese has cousins on the menu: Vegan food, Gluten free, seasonal flavors, and this new gem: Lasagna alla Parmigiana. If our guests want to eat better, eat local, eat meaningfully—we’re not just responding. We’re cooking for it.
A few fun facts for your next dinner table conversation:
Did you know aubergines are technically berries? (Yes, you heard that right.) They originated in Asia—India and Southeast Asia, to be exact—and arrived in Europe via the Arabs in the early Middle Ages. At first, people were suspicious. Some thought they were poisonous. Some still are, especially when they’re undercooked.
Now? They’re everywhere. From Sicilian caponata to baba ghanoush, from ratatouille to moussaka, and now—our favorite—nested into the silky folds of a summer Lasagna.
And speaking of summer, this dish feels made for it. Sweet tomatoes, basil perfume, creamy cheese, and aubergines soaked in sunshine. Imagine it in a lunch box by the water, or as a centerpiece at your next garden gathering. Or just on your sofa, windows open, maybe a glass of natural wine. You do you.
Behind the scenes, we’ve been sourcing tomatoes grown under the midnight sun, local basil that smells like a Neapolitan balcony, and testing flour milled in Södermanland. It’s all part of our effort to cook sustainably—without preaching. Not because it sounds good on a website, but because it tastes better in your mouth. We don’t need to call ourselves eco-warriors. We just cook like someone who cares.
Can you imagine a sustainable takeaway expertise in Homemade lasagna, made with both Locally sourced ingredients and Italian raw materials? We can. It’s literally our lunch break every day.
So, back to the original question: Lasagna or Parmigiana?
Our answer? Why not both?
Because when you think about it, food doesn’t need to be an either-or situation. It’s about what happens when two cultures, two ideas, two iconic dishes layer together into something bold, warm, and new. The same way Stockholm welcomed Italian food with open arms. The same way we’re cooking now—layer by layer, from scratch, with love.
Next time you pop into Lasagnariet, ask for the Parmigiana one. It may not be your Nonna’s version. But it might just become yours.
Which aubergine variety is better for lasagna?
Deep fried or roasted?
Have you ever tasted a truly local Swedish aubergine?
Can a parmigiana become a lasagna?
We’re asking the real questions. You bring your appetite—we’ve got the answers in the oven.
