Heat oil in a large frypan. Cook chicken mince until browned, remove from heat. Add 3 tablespoons Leggo’s Pesto, spinach, parmesan cheese, half the mozzarella cheese and stir to combine. Cool slightly.
Soften a lasagne sheet in warm water, place 3 tablespoons of filling on the longer side of the sheet and roll to form a cannelloni tube. Place in a lightly greased 33cm x 22cm baking dish. Repeat with remaining lasagne sheets and filling.
Combine remaining pesto, cream and water, pour over tubes. Top with remaining mozzarella cheese. Cover with foil and bake in a preheated oven at 180°C for 30 minutes. Remove foil and bake for a further 10 minutes or until golden brown. Stand for 5 minutes before serving.