Slow Cooker Lasagna

1 lb ground beef
1 24 oz jar spaghetti sauce
1 cup water
1 15 oz container ricotta cheese
1 7 oz package 2% shredded mozzarella, divided
1/4 cup grated Parmesan cheese
1 egg
2 Tbsp fresh parsley
6 lasagna noodles, uncooked

Brown meat in large skillet, drain.  Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp Parmesan, egg and parsley.

Spoon 1 cup meat mixture into slow cooker. Top with layers of half each of the noodles, broken to fit, and cheese mixture.  Cover with 2 cups of 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 minutes or until melted.