Keto Zucchini Lasagna - A Keto Twist on an Iconic Dish

Lasagna has come a long way—from ancient Greek dough strips to the layered comfort food we know today. In this video, I take you on a quick journey through its fascinating history, from Roman “lagana” to the cheesy, tomato-rich versions that emerged in Naples and Bologna. But then… we flip the script.
I head into the kitchen to make a keto-friendly lasagna that’s just as satisfying, but without the carbs. Instead of pasta, we’re using roasted zucchini slices. Instead of béchamel, we’ve got a creamy mix of cottage cheese, egg, and parmesan. And yes, there’s still plenty of mozzarella to keep things melty and delicious.
This recipe is perfect if you’re following a keto, ketovore, or low-carb lifestyle—or if you just want a lighter take on a classic. I’ll walk you through every step, share a few tips I learned along the way, and let you in on what I’d do differently next time to make it even better.
If you love cultural food stories, hormone-friendly cooking, and recipes that empower you to eat well without sacrificing flavor, you’re in the right place. Hit that like button, subscribe, and stay tuned for more delicious inspiration.