Preheat oven to 200°C (180°C fan forced). Heat the oil in a large non-stick frying pan over medium heat. Add onion, garlic and McCormick Thyme Leaves cook, stirring, for 3-4 minutes or until onion softens. Add the kale and cook stirring for 3 minutes or until wilted. Add mince to the pan and cook stirring, breaking up the mince for 6-8 minutes or until browned. Set aside to cool slightly.
Add the KEEN’S Mustard Powder, half of the ricotta and mozzarella, ½ cup (125mL) of the cream to chicken mixture and season well with McCormick Sea Salt and Black Pepper and mix to combine.
Place ½ cup of the mixture along the longer edge of each lasagne sheet and roll to enclose. Place the cannelloni in a large, lightly greased oven-proof dish, seam side down. Repeat with remaining mixture and lasagne sheets.
In a medium bowl, combine remaining mozzarella, ricotta and cream with stock, stir to combine and pour over cannelloni. Season the top with a generous grind of McCormick Black Pepper.
Cook for 20-25 minutes, or until pasta is cooked through and the top is golden. Serves 4.