Heat 15 ml olive oil in a frying pan with garlic and chili pepper.

Add the 700 g friarielli, cover, and cook until tender.

Transfer the cooked friarielli to a blender and blend into a smooth cream.

Cook the 300 g pork sausage in the second frying pan until browned and fully cooked.

Combine the friarielli cream with the 500 ml béchamel sauce and stir until uniform.

Spread a layer of friarielli-béchamel cream over the base of the baking dish.

Cover the sauce with lasagna sheets and add another layer of friarielli-béchamel cream.

Scatter cooked sausage, provola cheese, and Parmigiano Reggiano over the layer.

Repeat the layers until all ingredients are used, finishing with sauce and cheese.

Drizzle the remaining 15 ml olive oil over the surface and add Parmigiano Reggiano.

Bake at 180°C (356°F) for 25 to 35 minutes until hot and golden.

Rest the lasagna for 10 minutes, then cut and serve portions.