Slow Cooker Lasagna

1 lb ground beef
1 26 oz jar spaghetti sauce
1 C water
1 container 15 oz Ricotta Cheese
1 pkg 7 oz Mozzarella cheese, divided
1/4 C Parm cheese, divided
1 egg
2 T fresh parsley
6 lasagna noodles, uncooked

Brown meat in large skillet, drain.  Stir in spaghetti sauce and water

Mix ricotta, 1 1/2 C Moz cheese, 2 T Parm cheese, egg and parsley.

Spoon 1 C meat sauce into slow cooker, top with layers of half each of noodles, broken to fit and cheese mixture.  Cover with 2 C of remaining meat sauce .  Top with remaining noodles, cheese mixture and meat sauce.
Cover with lid

Cook low 4-6 hours until liquid is absorbed.  Sprinkle with remaining cheeses, let stand, covered 10 mins until cheese is melted.