In a large bowl, combine the pasta sauce with the quinoa and stir together to combine well. Set aside.
Slice the zucchinis halfway through lengthwise, careful not to pierce through the center, and spiralize with Blade A to yield chip slices. Set aside.
Heat a large skillet over medium-high heat. Once pan is hot, add the spinach and cook until wilted. Transfer the cooked spinach to the bowl with the tomato sauce mixture and mix to combine well.
Add the ricotta, parmesan and egg to a bowl and whisk together. Set aside.
In the bottom of a 9 x 13 baking dish, add a layer of the tomato sauce mixture. Then, add a layer of zucchini noodles. Then, add a layer of the cheese mixture. Then, add another layer of tomato sauce. Then top with zucchini noodles and another layer of the cheese. Top with a final layer of zucchini noodles and then the sauce and then top with mozzarella cheese.
Bake the lasagna covered in the oven for 30 minutes. Take the dish out of the oven and let rest for 5 minutes.