The Triple Threat Lasagna is not for the weak or faint-hearted! It lives up to its name with FOUR layers of meaty, cheesy, and saucy goodness. It starts with a layer of homemade mac and cheese, followed by a layer a homemade BBQ pulled pork, topped with a layer of bacon and lastly, covered with cheese. Multiply these layers and you’ve got the Triple Threat Lasagna!
Inspired by Food Dude’s clever Andouille Mac & Cheese Pie with a Bacon Crust I came up with the idea to do something similar, but different, in the form of lasagna. Basically lasagna is a ton of carbs, meat, and cheese, right? So I thought, why can’t mac & cheese, pulled pork, and bacon make a lasagna? They can! And it’s delicious. Made by a girl but taste-tested by a couple of dudes, Triple Threat Lasagna is an approve dude food. Also approved by teenage girls, if that counts for anything.
Whether feeding a dude, a crowd, or a bunch of teenagers – this recipe will do the trick! It also takes a bit of time to prepare since it is homemade. Because of this, I incorporated the use of crockpots, a working person’s best friend. The BBQ pulled pork and mac and cheese can both be made ahead of time, in separate crockpots. I cooked the bacon just before using by baking in the oven at 350F for about 20 minutes right before assembling the lasagna.
Recipes below for your cooking pleasure!
Slow Cooker BBQ Pulled Pork
(compliments of Natasha’s Kitchen, recipe cut in ½ and slightly modified)
- 1 large onion
- 3-4 lbs boneless Pork Shoulder Chuck Roast
- 1/2 Tbsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 cup chicken broth
- 1/2 cup your favorite BBQ Sauce (I used Baby’s Rays original bbq)
- 1/2 Tbsp liquid smoke, optional but nice
- 1 Tbsp Worcestershire sauce
- 2 large garlic cloves, pressed
- 1 Tbsp brown sugar
- ½ cup additional BBQ sauce (for after cooking)
- Chop onion and place it into the bottom of the slow cooker.
- Combine salt, pepper, and 1 paprika and generously sprinkle the pork roast. Massage the roast to rub the seasoning into the meat. Place meat over the onions.
- For the marinade, combine: chicken broth, 1 BBQ sauce, liquid smoke, Worcestershire sauce, brown sugar and pressed garlic cloves then stir to combine. Pour the marinade over the pork.
- Cover and set on low for 8 hours. Remove the meat to a large bowl and shred with forks or shredded claws. Personally, I also remove all the fat after it’s cooked.
- Add ½ cup of bbq sauce to the shredded pork.
Slow Cooker Mac & Cheese
(compliments of Pip Ebby, recipe cut in ½ and slightly modified)
- 16 oz elbow macaroni (uncooked)
- 3 cups of milk
- 8 oz Velveeta, cut up in chunks
- ½ stick butter (cut up in chunks)
- 3 cups shredded cheddar cheese
- ¼ cup grated parmesan cheese
- Boil elbow macaroni for 3 minutes, short of being al dente.
- Place the cooked macaroni, milk, Velveeta, butter, and cheddar cheese in the crockpot. Top with the parmesan. Cook on low for 2-3 hours. Check on this occasionally and stir as needed to avoid overcooking.
Additional Ingredients for Triple Threat:
- 2 cups of shredded cheddar cheese
- 1-2 lbs. of cooked bacon
Instructions for layering the lasagna:
- Preheat oven 350. Lightly spray the inside of a deep 8x8 pan with cooking oil.
- Layer the bottom of the pan with mac & cheese, press this down in the bottom as much as you can. Add some of the bbq pulled pork to the top of this. Layer the top of the pulled pork with strips of bacon. Top the bacon with a thin layer of shredded cheddar cheese. Repeat layers. You should be able to complete 2 layers in a deep 8×8 dish.
- Bake at 350 for 20 minutes. It should not take any longer than this because the layers have already been pre-cooked, in essence, this is a “double baked” lasagna.