This lasagna recipe is definitely healthy and quick to prepare.  Skip the layering and long baking to make a quick and yummy meal for your family.
Ingredients:  8 ounces whole-wheat rotini or fusilli, 1 tablespoon extra-virgin olive oil, 1 chopped onion, 3 sliced garlic cloves, 8 ounces sliced white mushrooms, 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper, 1 14-ounce can diced tomatoes with Italian herbs, 8 cups baby spinach, 1/2 teaspoon crushed red pepper, 3/4 cup part-skim ricotta cheese
Procedure:

1. Bring a large pot to a boil and cook the pasta according to package directions.  Drain and transfer to a large bowl.

2. Heat the olive oil in a large nonstick pan over medium-high heat.  Add the chopped onions and garlic and cook for about 3 minutes until soft.  Add the mushrooms, salt and pepper and cook for 4 to 6 minutes.  Add the tomatoes, spinach, crushed red pepper and increase the heat.  Cook the mixture for 4 minutes until the spinach has wilted.

3. Toss the sauce with the pasta and divide among 4 bowls.  Top each serving with ricotta cheese.