Preheat the oven to 180°C (356°F).

Wash the friarielli thoroughly. Trim and discard any tough stems.

Heat 2 tablespoons of olive oil in one frying pan. Add the garlic and chili pepper.

Add the friarielli and salt to the pan. Cover and cook until tender, about 12 minutes.

Transfer the cooked friarielli to the blender. Blend until a smooth, velvety cream forms.

Remove the sausage casing and crumble the pork sausage. Cook it in the second frying pan until browned.

Combine the friarielli cream with the béchamel sauce. Stir until the sauce is evenly green and smooth.

Spread a thin layer of the green béchamel sauce over the bottom of the baking dish. Cover it with a layer of lasagna sheets.

Spoon green béchamel sauce over the pasta. Add one-third of the cooked sausage.

Scatter one-third of the provola cheese and Parmesan cheese over the sausage. Repeat the pasta layers until all ingredients are used.

Finish with the remaining Parmesan cheese. Drizzle the surface with the remaining olive oil.

Bake until bubbling and golden, about 25 to 35 minutes. Increase the oven temperature briefly at the end if extra browning is needed.

Rest the lasagna for 10 minutes. Cut it into 8 portions and serve warm.