Slow Cooker Lasagna 2 Recipe

Brown meat in a large skillet; drain. Stir in spaghetti sauce and water. Mix Ricotta, 1 1/2 cups mozzarella, 2 T. Parmesan, egg, and parsley. Spoon 1 cup of meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with the remaining noodles, cheese mixture, and meat sauce. Cover with lid. Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered, 10 minutes or until melted. Note: For best results, do not cook on the HIGH heat setting.