Heat oil in a medium frypan over high heat. Cook mince for 5 minutes or until changed in colour. Remove from heat and allow to cool.
Combine cooked mince, ricotta cheese, breadcrumbs, egg and oregano. Season to taste.
Spread ¼ cup Leggo’s Pasta Sauce over the base of a 20cm x 30cm shallow baking dish. Spoon approximately a third of a cup chicken mixture along the long edge of each lasagne sheet and roll up to form cylinders, pushing more chicken mixture into the ends if needed. Place cannelloni seam side down into the baking dish.
Mix remaining pasta sauce with water and pour over cannelloni. Sprinkle with combined mozzarella and tasty cheese. Cover with foil and bake in a preheated oven at 200°C for 15 minutes. Remove foil and bake a further 25-30 minutes or until cheese has melted and is golden. Serve sprinkled with fresh oregano leaves.