In Italy, the season of zucchini is like a symphony of greens—each variety playing a slightly different note, each region offering its own interpretation of what this humble vegetable can be. There are the dark, shiny zucchine romanesche with their delicate ribs, the pale ones from Sicily with more water and a touch of sweetness, and the funny-shaped ones that look like they were drawn by a distracted artist. Then you come to Sweden, and zucchini becomes something else entirely—usually one variety, sometimes two, available in the supermarkets all year round, polite and predictable.
But if you take a detour to a local farm stand outside Stockholm in late June, you might just spot a surprise. Zucchini with blossoms still attached, yellow pattypans shaped like flying saucers, or even rugged, oversized squash that would never pass the visual test for a supermarket shelf. And that’s the magic, isn’t it? The unperfect ones. The vegetables that taste like they still remember the soil they grew in.
At Lasagnariet, we love imperfection—especially when it tastes this good.
Can a zucchini lasagna be sustainable?
Well, we believe it can. Actually, we believe it should be.
In the growing demand for vegetarian food and environmentally mindful choices, especially in the takeaway Stockholm market, our kitchen started experimenting with local varieties of zucchini—and their taste was fantastic. Instead of chasing exotic imports, we turned to the rich flavors offered by Sweden’s short but intense growing season that really shouldn’t be missed.
Zucchini, or squash, or courgette—call it what you want—is an underappreciated gem that thrives right here in our Nordic backyard. And no, it doesn’t need to be perfect to be delicious.
This seasonal approach to home cooking isn’t just a trend. It’s how we think food should be: locally sourced, not over-processed, and filled with character.
Which zucchini variety is better for lasagna?
Good question. For us, it depends on what you want to highlight. The Romanesco variety holds its shape—it stays firm even after baking, which is great when you want distinct, well-structured layers. The round Swedish types grown in open fields carry more water, but they often have a soft, floral note that pairs beautifully with creamy sauces.
But let’s not forget the true characters of the zucchini world. Zucchina trombetta—long and curved like a horn, with a nutty, buttery flavor. Zucchino Lungo Bianco di Sicilia—a pale, almost silver-green variety with a sweet, smooth texture. Zucchina napoletana—dark, long, and packed with the deep aroma of Southern Italy. Or Striato d’Italia, striped like a little watermelon, perfect for grilling.
If I could choose? I’d be cooking with the zucchini from my father’s little garden in Italy. The kind without fancy names or seed catalogs—just seeds passed down, grown in the same soil for decades. They were never pretty enough for a photo, but they were always the first to disappear from the table. There’s something special about cooking with what someone you love has grown with their own hands.
Our current favorite? The small ones. The ones that never make it to supermarket shelves because they’re too curved or too short. We slice them thin, grill them lightly, and let them soak up béchamel like they were made for it.
And here's a bonus: zucchini is kind to your body. It’s low in calories but full of water and fiber—great for digestion. It’s packed with vitamin C, potassium, and antioxidants, the kind that keep your immune system strong and your body feeling balanced. So yes, it’s tasty—but it's also quietly good for you. Not bad for a veggie that often gets overlooked, right?
What kind of herbs match with zucchini lasagna?
Ah, here’s the twist. Everyone expects basil. And basil is lovely. But when you’re working with zucchini’s mild sweetness and creamy texture—especially in a vegetarian lasagna—you need contrast. You need something unexpected. We tried mint. We tried thyme. We even tried dill—yes, dill, but that ended in a kitchen debate we’d rather not repeat.
Eventually, we found our favorite: fresh mint, blended into a creamy béchamel with grated Parmigiano Reggiano, layered with roasted zucchini, mozzarella, and sweet sun-dried tomatoes for a savory kick. It’s vibrant, it’s refreshing, and it melts just right when reheated.
It’s a vegetarian lasagna built for celebration. For picnic baskets, midsummer buffets, and long Swedish evenings under a sky that refuses to go dark.
It started with a simple question: how do we match the deep tradition of Italian lasagna with the evolving rhythms of Swedish food culture?
Swedes are increasingly turning to homemade food, cooked from scratch, with an eye on where things come from. And honestly, we’re glad. That’s exactly how we cook at Lasagnariet. No shortcuts. No imported frozen pasta sheets. We make our dough with local flour, and we roast our zucchini in olive oil that we bring straight from a family producer in Sicily. The blend of Swedish ingredients and essential Italian ingredients is part of our secret sauce—figuratively and literally.
There’s something deeply satisfying in creating a takeaway product that doesn’t feel like a compromise. You’re eating comfort food with depth. You’re supporting small farms where possible. You’re biting into something fresh and made with love.
Stockholm’s takeaway food scene is changing. People still want convenience—but now they want more. They want sustainability, taste, and ethics served in one portion. And they want it to feel personal. That’s where we see our space. We’re not trying to be the fastest or the cheapest. We want to be your neighborhood spot for homemade lasagna, your go-to for catering a birthday party, or celebrating with something warm and satisfying after a long workday.
Every lasagna we prepare is part of that idea. Even the vegan food or the gluten free versions. We experiment, we adapt, and we always go back to the same rule: it has to taste like someone cared.
This summer, we’re offering a vegetarian lasagna with layers of roasted zucchini, mint béchamel, sun-dried tomatoes, mozzarella, and a generous handful of parmesan. It’s light but still rich. Fresh but still comforting. You can eat it warm from our counter or cold at a picnic in Hagaparken.
And here’s the kicker—zucchini is not just a filler. When cooked with love, it’s the star. Like us, it comes in different shapes, sometimes a little funny-looking, but always full of flavor when given the chance.
Can you imagine a sustainable takeaway expertise in homemade lasagna, made with both locally sourced ingredients and Italian raw materials?
Come and meet us.
One lasagna at a time. One imperfect zucchini at a time. Welcome to Lasagnariet—the first lasagna takeaway in Stockholm. We’re here to prove that homemade food and sustainability can be delicious and surprising.
