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. Meanwhile, in a large sauce pan over medium heat add oil and cook spinach and green onions until tender, stirring frequently. Remove pan from heat adn stir in ricotta cheese, parmesan cheese, salt and egg. Preheat oven to 375 degrees. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from short end, jelly roll style. In a 8x12 inch baking dish, spoon about 3/4 of the alfredo sauce in hte bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.
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|Serving Size: 1 Serving (311g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 477 (51%)|
|Amt Per Serving||% DV|
|Total Fat 53g||71 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 18.7g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 174.6mg||54 %|
|Sodium 3049.6mg||105 %|
|Potassium 659.7mg||17 %|
|Total Carbohydrate 70.7g||21 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 65.9g|
|Protein 43.2g||62 %|
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Calories per serving: 931
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