Ingredients

"Noodles": Clean, raw spinach leaves

Marinara sauce: Blend 6 or 7 sun-dried tomatoes (without preservatives) with 2-3 fresh tomatoes, 1 1/2 tablespoons dried Italian herbs (or 2 tablespoons fresh herbs), Celtic sea salt to taste, 2 tablespoons cold pressed olive oil, 1/2 soft pitted date or 1 tablespoon grade-B maple syrup, and fresh garlic to taste.

"Cheese": Chop 3/4 cup pine nuts (or 1 cup macadamia nuts or Brazil nuts) with Celtic sea salt and garlic in food processor or blender.

Directions

Layer in a glass lasagna pan: spinach leaves on bottom; marinara sauce; white nut cheese. Repeat. Drizzle 2-3 tablespoons cold pressed olive oil over top.

Eat cold or place in dehydrator at 110 degrees for 60 minutes or until warm.