INGREDIENTS:

12.5 oz pork loin fillets, diced
8  Jamon Iberico / Iberico Ham, cuts and slices
1  Onion or scallions, chopped
2  Garlic cloves, sliced
1  Small zucchini, sliced
12  Lasagna sheets, precooked
1/2 Cup fried tomato sauce
1 Cheese wedge for shredding
1 Glass of white wine
1 Tbsp harina flour
Extra virgin olive oil, salt and pepper
Bay leaf

Soak the precooked lasagna sheets in hot water until tender. Watch that the sheets don't stick together while soaking. Preheat oven at 375 degrees F. Meanwhile, sautée the diced pork loin with extra virgin olive oil at high temperature. Then add the onion, garlic and zucchini. Add the bay leaf and keep sauteeing at lower temperature for about 10 minutes. Now, add the flour, stir and cook for a couple minutes more. Add the white wine and a bit of water, slowly, until a creamy texture is achieved. Continue by adding 2 TBSP of fried tomato sauce and half of the Iberico ham cut. Salt and pepper and stir. Drain the pasta and place it on a baking dish or casserole that has being already covered with greased baking paper. We will make several layers of pasta and filling. Over the last layer of pasta, cover with Iberico ham slices and grated cheese. Put it in the oven and turn it off, but leave the dish cooking for 5 minutes.