On Sat, 24 Aug 2013 23:31:19 +0100, Janet > wrote:

>In article >,
>says...
>>
>> On Sat, 24 Aug 2013 22:21:21 +0100, "Ophelia"
>> > wrote:
>>
>> >
>> >
>> >"Jeßus" > wrote in message
>> .. .
>> >> On Sat, 24 Aug 2013 09:50:53 +0100, "Ophelia"
>> >> > wrote:
>> >>
>> >>>I ought to make lasagne more often. Last time I made it family arrived
>> >>>unexpectedly. I made some yesterday ... )
>> >>
>> >> You know, I've never made lasagne myself. Dunno why that is... but I
>> >> did buy lasagna sheets a couple of weeks ago, so hopefully soon I'll
>> >> get around to it.
>> >
>> >If you can make a killer Bol sauce and a great cheese sauce ... you are
>> >set
>>
>> Kewl. I make a great spag bol (IMO) and I'm sure I can manage a cheese
>> sauce
>
> I suggest you make the cheese sauce thinner and runnier than you think
>it should be. The pasta soaks it up so by the time it's been baked, it's
>the right consistency.

Thanks very much for the tip Janet.

I was just looking up alternatives to plain flour, and came across
this page: http://www.thehealthychef.com/2013/0...sauce-10-ways/

I like the sound of the cauliflower, spelt and ricotta alternatives.
I'll probably go for the spelt, being closest to plain flour
white/cheese sauce. Plus I always have some spelt on hand here anyway.