Yummy Lactose-Free Foods Thanks to Lactaid


Disclaimer- This is a sponsored post. Information and compensation for this post was provided by The Motherhood and LACTAID. All opinions in this post are my own.

Having two lactose intolerant individuals in my household has made for difficult meal planning at times.  There have been many nights where I’ve had to make two meals, one for hubby and the older two, and another, dairy-free option for Ziggy and myself.

I was thrilled to learn more about LACTAID, and even more thrilled to try it out for my family.  I was so happy to find out that LACTAID makes cottage cheese, which was a snack that I’d missed since I can no longer consume dairy.
I enjoyed watching Melissa d’Arabian’s latest appearance on the TODAY Show.  If you missed it, you can watch it here
I knew without a doubt what dairy dessert I missed the most and would love to make first using LACTAID… Rice Pudding!  
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Rice Pudding


  • 3 cups of Lactaid
  • 2 cups cooked rice
  • 1/2cup sugar
  • Pinch salt
  • 1/2cup raisins
  • 1 teaspoon vanilla
  • Dash nutmeg
  • Dash of cinnamon


  1. I made the rice in my rice cooker. I transferred it to a saucepan with the Lactaid, sugar and salt to a boil. Lower heat; stir in raisins. Stir in vanilla, cinnamon and nutmeg. Simmer, stirring frequently, until thickened, about 30 minutes.
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Also, I was missing lasagna like crazy.  I’d learned that harder cheeses were more tolerated by lactose intolerant people, so was eager to try some lasagna with some Pecorino Romano.  Also, I decided to forgo the usual lasagna, and make it fun with some lasagna cups.
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Lasagna Cups


  • 1 package of wonton wrappers
  • 1/2 lb ground beef
  • 2 -3 cups of sauce (depending upon how saucy you like it. I just used some leftover jarred sauce that I had)
  • 1 container of Lactaid Cottage Cheese
  • 1 egg
  • 1/2 cup grated Pecorino Romano, plus a little extra for sprinkling on top
  • 3 large cloves of garlic, minced
  • salt and pepper


  1. Preheat the oven to 375 degrees.
  2. Brown the ground beef in a skillet with the minced garlic. Meanwhile, spray muffin tins with non-stick spray and line each cup with the wonton wrappers. (Next time I'll trim down the excess wonton wrappers so they don't get overly brown.)
  3. In a blender quickly mix the Lactaid cottage cheese and the egg. Add in Pecorino Romano, salt and pepper.
  4. Once the ground beef is browned, add sauce.
  5. Add a couple tablespoons of the cottage cheese mixture to each wonton wrapper. Cover that with a couple tablespoons of the sauce. Top with a sprinkling of your Percorino Romano.
  6. Bake for 15-20 minutes.
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I am really so happy that I was given the opportunity to learn more about LACTAID products.

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