Keto Zucchini Lasagna Recipe – Low-Carb Comfort Food

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.
Why this works for women over 50:
• Supports hormonal balance
• Reduces inflammation
• Keeps blood sugar stable

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.
Discover a delicious keto zucchini lasagna that’s perfect for women navigating menopause and looking for low-carb comfort food. This easy recipe swaps pasta for zucchini and delivers all the flavor without the carbs.