Heat olive oil in large skillet set over medium heat; cook spinach for 1 to 2 minutes or until wilted. Let cool slightly; chop coarsely.
In large bowl, combine sausages, spinach, ricotta, 2 cups mozzarella, egg, salt and pepper. Divide mixture evenly among lasagna sheets; roll up to enclose.
Arrange cannelloni in greased 13 x 9-inch baking dish. Top with Alfredo sauce and remaining mozzarella; bake for 18 to 20 minutes or until cheese is golden and bubbly and pasta is tender. Sprinkle with parsley.
Tip: Also delicious with arugula, Swiss chard or kale.