First, make sure you have 7 cups of spaghetti sauce with meat (the recipe I''ve used is mentioned above, and also on Big Oven).

In a medium bowl, combine the cottage cheese, egg, parsley, Parmesan and 1/4 teaspoon pepper.

Preheat oven to 350.

Spoon 1 cup of the spaghetti sauce into the lasagna pan. Top with a single layer of noodles, breaking them to fit as necessary.

Add half the Swiss chard. Dollop with a third of the cottage cheese mixture and a third (2 cups) of the remaining tomato mixture. Sprinkle with a third of the mozzarella. Add another layer of noodles and repeat with the other ingredients.

Finish with a layer of noodles and the remaining cottage cheese mixture, tomato mixture and mozzarella.

Cover the pan with foil, bake for 45 minutes, uncover, bake an additional 20 to 30 minutes.

If you want to make this in the crockpot, assemble in the same way, breaking noodles as necessary to fit. Cook on low till noodles are tender, about 2 hours.