Slow Cooker Lasagna

1 lb. ground beef

1 (26 oz. jar) spaghetti sauce

1 c. water

1 (15 oz.) container ricotta cheese

2 c. shredded mozzarella, divided

1/4 c. grated parmesan, divided

1 egg

2 T. chopped parsley

6 uncooked lasagna noodles

Brown meat and drain. Stir in spaghetti sauce and water. In a separate bowl, 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 1/2 each of the noodles (broken to fit), and cheese mixture. Cover with 2 c. of the remaining sauce. Top with remaining noodles, cheese and meat sauce.

Cook on low 4-5 hours or until liquid is absorbed. Sprinkle with remaining parmesan and mozzarella. Let stand covered for 10 minutes. Serve with additional spaghetti sauce.