2013 Pulse Tour – Wednesday, August 7th
WHERE: AAFC Research Station – Morden Located on Route 100, south off Highway 3 on the east side of Morden. REGISTRATION: FREE and begins at 8:45 a.m. TOUR: 9:00 a….
Great Tastes of Manitoba – Packin’ Pulses for Lunch
September 21 / February 22 CTV @ 6:30 pm MPGA will be participating in the 24th season of Great Tastes of Manitoba (GTOM). Roxanne Lewko joins host Ace Burpee…
Posted: June 17, 2013
The Bean Report
The Bean Report is a new publication by MPGA’s Production Specialist Kristen Podolsky. Our membership survey indicated that our grower members were looking for more communication and production information from…
Posted: June 11, 2013
New Partnerships = New Event
A partnership of five commodity groups has been formed to host the first ever CropConnect Conference in 2014. More information will be shared in the coming months including a website…
Posted: June 9, 2013
Membership Survey: The Results are in!
Thanks to all those who participated in the 2012/13 survey! The results have provided the MPGA board with a baseline that can be used to measure the effectiveness of the…
Latest RecipeView all
Serves 8 (1.8 kg)
2 cups (500 mL) cooked red kidney beans
1-19 oz can (540 mL) red kidney beans, rinsed and drained
½ lb (250 g) lean ground beef
1 onion, chopped
1 garlic clove, minced
13 oz can (369 mL) tomato paste
3 cups (750 mL) water
1 tsp (5 mL) dried basil
½ tsp (2 mL) ground thyme
½ tsp (2 mL) ground oregano
½ tsp (2 mL) salt and pepper
1 egg, slightly beaten
2 cups (500 mL) 1% cottage cheese
8 oven-ready lasagna noodles
2 cups (500 mL) part-skim mozzarella cheese, shredded
1) Mash ¾ of the beans.
2) In large non-stick skillet, cook beef, onions and garlic over
medium heat, about 6 minutes or until beef is no longer pink
and onions are translucent. Spoon off excess fat.
3) Stir in mashed beans, whole beans, tomato paste, water, basil,
thyme and oregano. Bring to boil, reduce heat and simmer until
slightly reduced, about 15 minutes. Season with salt and pepper.
4) In medium bowl,combine egg with cottage cheese and mix well.
5) Preheat oven to 350ºF (180ºC).
6) Spread 1½ cups of meat sauce over bottom of 13×9 inch
baking/lasagna dish. Set 1 cup of sauce aside.Arrange 4 lasagna
noodles over sauce then coat with
meat sauce again. Spread half of
cottage cheese mixture over meat
sauce then half of mozzarella over
7) Repeat noodles to mozzarella layer.
8.) Bake until noodles are tender, about
40 minutes. Let stand about
10 minutes before cutting