Slow cooker Lasagna 8 Recipe

Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 C mozzarella 2 T Parmesan, egg, and parsley. Spoon 1 C meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit, and cheese mixture. Cover with 2 C. of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid. Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.