Vegan lasagne
Offering choice has never been about ticking boxes for us.
It’s about taking food seriously — and taking people seriously too.
From the very beginning, we knew that a takeaway in Stockholm should reflect the way people actually eat today. Different habits, different needs, different values. That’s why vegan dishes aren’t an afterthought for us, but part of the same conversation as everything else we cook: homemade food, cooked from scratch, with care.
This vegan lasagne started exactly the same way our others do — with the pasta.
For the dough, we kept it simple and honest: water, salt, and wheat flour from
Limabacka Kvarn, kindly shared with us as samples to try. For this recipe, we chose ölandsvete, an old wheat variety with character and depth. A small touch of turmeric gave the sheets a warm yellow tone — nothing flashy, just a quiet visual hint that something different was coming.
Instead of classic béchamel, we built a soft and delicate cauliflower béchamel, gently cooked with garlic and blended with almond milk. Clean, light, and comforting. A base that supports the vegetables rather than covering them up.
Between the layers, we went all in on vegetables: roasted carrots, caramelized shallots, gently braised cabbage, and roasted portobello mushrooms. Each cooked separately, each treated with patience. For the creamy element on top, we tested Bianco a vegan cheese from
Casheury Vegan Creamery. We don’t yet have a fully trusted vegan supplier, so we did what cooks do — we tested. Picked it up at
ICA, tried it honestly, and… not bad at all.
Then came the part we were most curious about.
Because when you’re used to the deep umami of a meat ragù, vegetables need a little help to reach the same emotional register. So we added a trio that surprised even us: smoked chipotle, kombu seaweed, and sea salt.
Wow.
That combination lifted everything. Suddenly there was tension, contrast, balance. The delicate sweetness of the vegetables met smokiness and depth, while the cauliflower béchamel kept everything grounded and calm. Nothing shouted. Everything worked together.
For a first vegan test, it honestly exceeded our expectations.
Now the next step is the most important one. We’ve invited some vegan friends to taste it, listen carefully, and tell us how it feels from their perspective. Because developing a vegan lasagne isn’t about saying “this is good for being vegan”. It’s about making something that simply feels good — full stop.
Layers matter.
Choices matter.
And good lasagne should always be for everyone.
