Dinner #74


Often dishes call for cheese sauce and it’s not easy on keto, paleo or Lectin free diets to do this. I found a certified organic flour in supermarket so I am experimenting with it at the moment.  Here is my cheese sauce. You can use it for things like lasagne, Mornay,  mac n cheese or baked vegetables. You can add it to Konjac noodles to make pasta dishes.

Konjac lasagna

Ingredients serves 4

1 qty homemade cheese sauce
1 packet Konjac lasagna
500g grass fed pork mince
1/2 jar organic pasta sauce


Spray baking lasagna dish with coconut cooking spray
Cook mince in skillet until cooked through then add pasta sauce and mix well together.
While that is cooking make cheese sauce.
Spoon 2 ladles mince pasta sauce on bottom of dish spread evenly
Place one layer of Konjac lasagne sheets on top of sauce til all covered
Then half of the cheese sauce spread evenly over noodles
And then Konjac noodles repeat with sauce and top with remaining cheese sauce.
Can be cooked in preheated oven 180* for 30 minutes or keep in fridge covered by foil until needed to cook.
Can be served with organic salad or steamed vegetables.

Homemade Cheese Sauce: serves 1 dish.

1 cup macro certified organic wheat flour

1 tbsp tapioca flour

1 cup lactose free milk

1/2 cup Parmigiano Reggiano  cheese

1/2 cup shredded lactose free cheddar

1Tb organic butter

1 pinch nutmeg

Light twist of pepper grinder



Mix butter, flours together on stove.

remove from heat add milk and cheeses

mix all together back on stove until cheeses are melted

it may look gluggy but that’s ok.

If it starts to stick add a Tb of water and continue to mix.