For Béchamel sauce UHT WHOLE MILK 1.5 kg, BUTTER 135 g, SOFT WHEAT FLOUR 120 g, SALT 18 g, NUTMEG POWDER 0.8 g):
1. Bring the salty milk to the boil.
2. Make the roux with the melted butter and the flour.
3. When the milk is about to boil add the chopped Taleggio cheese.
4. When the milk boils add the roux and thicken.
5. Season well with the nutmeg powder.
For the lasagne pie:
1. Soak the lasagne sheets in boiling water for 2 minutes and half.
2. Drain well and leave them to cool.
3. To build the lasagne pie, spread the Béchamel sauce into a large deep ovenproof dish, then cover with lasagne sheets. Spoon over with the Béchamel sauce, a fifth of pumpkin sauce, a fifth of pistachio sauce and a fifth of grated parmigiana Regiano cheese, respectively.
4. Repeat this 5 times, finishing with a layer of Béchamel sauce.
5. Bake at 165 °C at 70% of humidity for 40 minutes.