3 lemon ricotta vegetarian Recipes

water , salted, baby spinach, washed (5 1/4 oz bag), low-fat ricotta cheese (15 oz container), fresh flat-leaf parsley, chopped, lemon , zest of, parmesan cheese, freshly grated, divided, russet potatoes, peeled and cut into rectangular blocks (2 large), butter, marinara sauce, homemade or 2 cups marinara sauce, purchased, salt and pepper, to taste

saffron, lemon , juice of, olive oil, tomatoes, skinned and deseeded, courgettes, grated, sea salt, ricotta cheese, fresh rosemary, chopped, egg yolk, vegetarian parmesan cheese, grated, plain flour, chopped fresh dill, chopped fresh parsley, oil (for deep frying)