Chef Liz Grothe is sharing the pan. Starting Sunday, October 11, Scampi, her Italian dinner spot at 617 S. 3rd St. in Queen Village, will sell take-and-bake lasagnas on Eagles Sundays, and the Scampi Lizagna series, officially Lizagna & Friends, brings in chefs from across the city to make some of them.
Scampi is making limited batches. Each pan costs $35 and feeds about two people. The chefs and restaurants lined up so far include Amá, Tabachoy, Paffuto, Rougarou Baking and Percy, with a few more on the schedule below. It is a pitch aimed at everyone who spends those Sundays at home instead of at one of the city’s Eagles watch parties.
The Scampi Lizagna Classico Comes First
The season opens October 11 with the original. Grothe’s Lizagna Classico is built on a Bolognese ragu made with retired dairy cow beef, mortadella, prosciutto di Parma and pancetta, layered with an herby béchamel, Parmigiano Reggiano and spinach pasta sheets, also known as sfoglia verte. It reads like a Sunday dinner that took all day, which is the point of a lasagna.
The Classico stays on the list every Eagles Sunday, so the Scampi Lizagna collaborations rotate around a constant. Grothe knows how to hand over her kitchen, too. Scampi hosted a four-night guest-chef takeover in September while she was away, and this series stretches that same openness across a whole season.
The Scampi Lizagna Lineup, Sunday by Sunday
On October 18, Paige and Zack Wernick of Rougarou Baking bring a Creole-inspired lasagna. Chef Clynton Cox of Pardon Me! Philly follows on November 1 with his Pardon Me! Lasagna, and on November 8 the Philly pop-up Curry Boy turns out a Japanese yaki curry lasagna with ground pork, mozzarella and eggplant.
November 22 is a double. Chef Frankie Ramirez of Amá in Fishtown makes “LazAmá,” a Mexican lasagna built on Mexican spices and oaxaca cheese, while Tabachoy Philly in Bella Vista adds a Filipino version with shrimp and pork ragu, achiote pasta, egg, chicharon and lime.
December 6 belongs to “Lebsagna,” a Lebanese lasagna from Chef Miled Finianos of Habibi Supper Club, with lamb, grey squash, kashkawan cheese, pine nuts, béchamel and Lebanese spices. The dates announced so far close out on December 13 with neighbors at Paffuto, who are making a more traditional Italian lasagna, and “Chrisagna,” a New American take from Chef Chris Stillwell of Percy.
Lasagna turns out to be a forgiving format. It takes Creole spice, yaki curry, oaxaca cheese and achiote pasta without complaint, and it still arrives in a pan that looks like Sunday dinner. That is a smart way to introduce eight kitchens to the people who already trust one of them.
How to Order Scampi Lizagna
Pans are take-and-bake only, so dinner happens in your own oven. Pre-orders run through a weekly Google form linked in Scampi’s Instagram bio, and the form changes with each collaboration. Pre-orders can be placed up to seven days in advance, and pickup is at Scampi ahead of Eagles games. Additional dates and collaborators will be announced on Scampi’s Instagram.
Where Scampi Lizagna Comes From
Grothe opened Scampi in December 2024 after building a following with her Couch Cafe pop-up dinners, which she ran inside her home. The restaurant’s menu rotates monthly through different parts of Italy, and the à la carte side includes her traditional Oklahoma burger and the Lizagna Classico. A chef with a home-dinner past now sending pans out on Eagles Sundays feels like the same instinct, scaled up to the whole neighborhood.
Grothe’s advice for the season is short: “Make sure to order more than one.” Take her word for it. Put one pan in the oven for kickoff, save the second for Monday, and let the house smell like browned cheese and Bolognese while the game plays.
Images: Courtesy of Scampi Restaurant.
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