Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.

In a large saucepan over medium heat, add olive oil and cook spinach and green onions until tender, stirring frequently. Remove from heat and stir in ricotta cheese, Parmesan cheese, salt, and egg.

Preheat oven to 375°F (190°C).

Place noodles in a single layer on waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.

In an 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce.