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Heat olive oil in a large sauté pan or dutch oven.
Sauté onion, bell pepper, and garlic for 8 minutes.
Add Italian seasoning, black pepper, and sea salt (if desired), stirring well.
Add diced tomatoes with liquid, tomato sauce, and 1 cup of the ground pecans. Stir sauce well and heat for 3 minutes.
Preheat oven to 350 F.
Layer the following ingredients in a 13 X 9-inch baking dish, sprayed with non-stick cooking spray: 4 sheets of dry lasagna noodles Half of the chard Half of the tomato vegetable mixture Half of the plant-based cheese Repeat the layers so that there are two layers.
Cover with foil and bake for 45 minutes.
Remove foil, sprinkle with remaining ¼ cup pecans, and bake uncovered for an additional 15 minutes.
Remove from oven, sprinkle with chopped parsley (optional), slice into squares, and serve.